On a crisp fall evening, there’s nothing better than cozying up with a warm bowl of butternut squash soup. As busy girls on the go, we’re always looking for quick easy dinners, and this healthy butternut squash soup is the weeknight meal trifecta: fast, healthy and delicious! Our modified recipe packs a serious punch of healthful vitamins (including potassium and vitamins A, C, E and K) is both low sodium and low fat, and freezes beautifully in individual-sized portions. Your fall dinners just got a lot more tasty.
You will need…
2 tablespoons extra virgin olive oil
2 teaspoons garlic, minced
2 medium-sized carrots, diced
1 medium onion
2 celery stalks, diced
4-5 cups (roughly 1.25-1.5 pounds) of cubed butternut squash, fresh or frozen
¾ teaspoon fresh thyme, chopped
4 cups low-sodium chicken broth (we substitute vegetable broth for our vegetarian friends!)
½ teaspoon sea salt
½ teaspoon black pepper
Dash of ginger
How to make butternut squash soup (our way!):
1) Heat the oil in a large pot on medium-high heat. Stir in garlic, then add carrot, celery and onion.
2) Cook carrot, celery and onion until vegetables have started to soften (approx. minutes).
3) Stir in the butternut squash, thyme, chicken broth, salt, pepper and ginger.
4) Cover, increase to high heat and bring to a boil.
5) Reduce the heat and simmer for about 30 minutes, or until the squash is fork-tender.
6) Use an immersion blender to puree soup. If you don’t have an immersion blender, wait a few minutes for the soup to cool, then pour into a blender and pulse on low until thoroughly blended. For extra-creamy soup, add a dollop of low fat Greek yogurt before you blend.
7) Serve in good company with a sprig of thyme and a hot toddy!
Pictured with Fluffy Yorkshire Pudding – check back for the recipe soon!