Butternut Squash Soup

Try making this Butternut Squash Soup for your next lunch option! Squash has a high Vitamin C content, which boosts the immune system and helps fight infections. Vegetable broth promotes hydration, supports healthy digestion, and improves gut health. Ginger contains compounds with anti-inflammatory effects and helps prevent blood clots. Serve this Butternut Squash Soup with gluten-free garlic bread and enjoy!

Ingredients:

  • 1 butternut squash (peeled, seeded, and cubed)

  • 1 large yellow onion, diced

  • 3-4 cups vegetable broth

  • 2 tablespoons coconut oil

  • 3 garlic cloves, chopped

  • 1 tablespoon fresh sage, chopped

  • ½ tablespoon minced fresh rosemary

  • 1 teaspoon grated fresh ginger

  • ½ teaspoon salt

  • Ground black pepper for taste

Instructions:

1) In a large pot, heat coconut oil over medium heat. Add diced onions, salt, ground black pepper and sauté until soft (about 5-8 minutes). Add cubed squash and cook until it softens, about 8-10 minutes. Stir occasionally.

2) To the pot, add garlic, sage, rosemary, and ginger. Stir and let sit for 1 minute, until fragrant. Add 3 cups of broth. Bring to a boil, cover, and reduce heat to simmer. Cook for about 20-30 minutes, until squash is tender.

3) Let contents cool slightly and pour into a blender. Blend until smooth. Add more broth if mixture is too thick.

4) Pour soup into a serving bowl, top with pepitas, garnish with sage, and enjoy!