Our food shouldn't just taste good...it should also do good...for our bodies and our moods. This creamy butternut squash soup can be described as warming, nourishing and satisfying. Loaded with immune-supportive vitamin A, heart-healthy dietary fiber, free-radical scavenging vitamin c and nervous system soothing B6, it's the perfect dish to warm you from the inside out on a chilly fall afternoon.
Blender butternut squash soup is just one of the delicious, easy to make recipes I'm sharing in my FREE 3-Day Clean Eating Challenge group this October. It will likely make an appearance on our Thanksgiving menu as well.
Having a stock pile of base recipes like this that are easy to modify is key to sticking to a healthy, nutrient dense diet and actually enjoying it! Consider adding Thai red curry paste, full fat coconut milk and cilantro for a totally new take on this fall classic.
1 butternut squash - halved with the seeds scooped out 1/4 yellow onion chopped 4 cloves of garlic 1 32 oz box of organic vegetable broth Olive oil Sea salt Black Pepper Cinnamon Nutmeg
Preheat the oven to 425 degrees. Cut the top and bottom off your butternut squash and cut it in half lengthwise. Scoop out the seeds. Rub the squash with olive and sprinkle with sea salt and black pepper. Place it in a glass baking dish and cook for about 45 minutes.
Lightly sauté the onion and garlic in a little bit of olive oil and place it in your blender. When your squash is done cooking, scoop it out of the skin and add it to the blender. Add the vegetable broth and sprinkle with cinnamon and nutmeg (I used about 1/8 tsp of each). Cover and blend on high for 5-6 minutes until completely pureed, frothy and hot. Serve with a sprinkle of cinnamon and black pepper on top.