Harvest Butternut Squash Soup
Rich, sweet goodness from the earth. The perfect fall classic takes on a healthy twist without sacrificing flavor. Don’t miss this easy, satisfying autumn soup.Like & Share
Ingredients:
- 1 butternut squash
- 2 tbsp. extra-virgin olive oil
- 4 ribs celery, diced
- 1 medium onion, diced
- 3 medium carrots, diced
- 5 cloves garlic, minced
- 1 tbsp. curry powder
- 1 tbsp. coconut palm sugar
- ½ tsp. nutmeg
- 2 tsp. ground cinnamon
- ½ tsp. dried thyme
- 4-6 cups low-sodium vegetable or chicken stock
- ⅓ cup 1% milk (optional)
Directions:
- Preheat oven to 400°.
- Cut squash in half. Lightly coat baking pan with olive oil and bake squash face-down for 40 minutes.
- Heat olive oil in a Dutch oven on medium heat. Add celery, onion, and carrots and sauté until onion is soft. Add in garlic and sauté for an additional 2 minutes. Add in all spices and stir until fragrant (about 1 minute). Add 4 cups of stock to vegetable mixture.
- Scoop baked squash away from skin and add to stock. Bring to simmer for 15 minutes, stirring frequently.
- Use hand-held blender to purée vegetables until smooth, adding additional stock as needed. Salt and pepper to taste. Add milk if creamier consistency is desired.
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