Butternut Squash Soup

Total Time: 45 minutes
Serving Size: 1.5 cups (Makes 4 servings)

Calories & Macros per Serving (1.5 cups):
Calories: 257 Fat: 8g Carbs: 49g Protein: 5g

Ingredients:

• 2 tablespoons extra-virgin olive oil

• 1 large yellow onion, chopped

• 1 (3-pound/1360g) butternut squash, peeled, seeded, and cubed

• 3 garlic cloves, chopped

• 1 teaspoon grated fresh ginger (optional)

• 1 tablespoon chopped fresh sage (optional)

• ½ tablespoon minced fresh rosemary

• 3 to 4 cups vegetable broth

• Salt and freshly ground black pepper, to taste

Instructions:

1. Heat the Oil: In a large pot, warm the olive oil over medium heat.

2. Sauté the Onion: Add the chopped onion and a pinch of salt. Sauté for about 5 minutes until soft and translucent.

3. Add Butternut Squash & Garlic: Stir in the butternut squash cubes and garlic, cooking for another 5 minutes to allow the squash to soften slightly.

4. Add Herbs & Optional Ginger: Sprinkle in the fresh sage, rosemary, and optional grated ginger. Stir and cook for 1-2 minutes until fragrant.

5. Pour in the Broth: Add 3 cups of vegetable broth, ensuring the squash is mostly covered. Bring to a boil, then reduce to a simmer. Cover and cook for 20-25 minutes until the squash is tender when pierced with a fork.

6. Blend the Soup: Use an immersion blender to blend until smooth. If it’s too thick, add more broth to reach your desired consistency.

7. Season & Serve: Taste and season with salt and freshly ground black pepper. Serve warm and enjoy!

Tips:

• Storage: Keep in the refrigerator for up to 4 days or freeze for up to 3 months.

• Texture Adjustments: If the soup is too thick, add more broth. If it's too thin, let it simmer longer.

• Garnish Ideas: Serve with toasted pumpkin seeds, a drizzle of coconut milk, or a sprinkle of smoked paprika for extra flavor.