This soup is high in potassium and has a rich flavor, plus, its not that hard to make! Enjoy as a main dish or add it to lunch or dinner for a burst of fall flavor.
1 large uncooked butternut squash
1 tbsp. olive oil
1/2 cup chopped yellow or white onion
1 cup celery, chopped to bite-size pieces
Salt, pepper, and garlic powder to taste
1/2 cup half and half or heavy whipping cream
1/2 tsp. ginger (dried)
Cut the squash in half, scoop out seeds.
Put each half face-up on a cookie sheet or metal baking pan and spread olive oil on it. Sprinkle generously with salt, pepper, and garlic powder.
Roast in a preheated 350 degree oven until very soft, about 1 hour. While roasting, sauté onion and celery in olive oil about 5 minutes.
Turn off heat. Scoop flesh out of squash skin and add to sautéed pan on stovetop.
Add cream and blend with immersion blender until pureed. Add ginger and any other seasonings or salt & pepper to taste and heat through (but do not boil) and serve with Greek yogurt garnish.
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