This is a classic, cozy fall soup made with warm, grounding ingredients. The butternut squash in this soup contains an abundance of vitamins A and C - both amazing antioxidants for your skin and immune system.
Butternutsquashsoupbannertenon

Creamy Butternut Squash Soup

Mains

This is a classic, cozy fall soup made with warm, grounding ingredients. 

The butternut squash in this soup contains an abundance of vitamins A and C - both amazing antioxidants for your skin and your immune system. 

The ginger, turmeric and garlic are anti-inflammatory and also support a healthy immune system.

The crunchy garnish of pumpkin seeds add some zinc and protein.

Soup is meant to be savoured so unwind, relax and take some time to be present when eating...

Enjoy!

Ingredients

  • 1 medium white onion, chopped
  • 2 Tbsp olive oil
  • 2 garlic cloves, finely chopped
  • 2 tsp ginger powder or grated fresh ginger
  • 1/2 tsp turmeric
  • 1/2 tsp paprika
  • 1/2 tsp red pepper flakes (optional)
  • 1 large butternut squash, peeled and diced
  • 4 cups vegetable broth (1 box container)
  • 1/2 cup pumpkin seeds (optional)
  • fresh ground sea salt and pepper

Tips & Nutrition

If you want a spicier soup - add a bit more red pepper flakes and paprika.

The pumpkin seeds add a delicious crunch and are a nutrient powerhouse. 

The magical ingredient in this soup is turmeric - it's one of the most anti-inflammatory foods you can eat!

If you are using an immersion blender the turmeric will stain it a bit yellow it if it is white plastic.

Save time by using frozen butternut squash.

Method

In a large soup pot, sauté the onion in the olive oil over medium low heat for five minutes. Add garlic, ginger, spices, sea salt and pepper and cook for another 5 minutes. Add the squash and cook for additional 10 minutes. Stir in the vegetable broth, bring the soup to a boil and then simmer for about 15 minutes or until the squash is tender and can be pierced easily with a fork.

Turn the heat off the soup and puree with an immersion blender. If you don't have an immersion blender, let the soup cool a bit and blend it in small batches in a blender then return it to the stove to heat.

Serve garnished with the pumpkin seeds.

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