Butternut Squash Soup

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.

Butternut Squash Soup

Servings

3

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories Per Serving

100

kcal

    Ingredients

    • 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)

    Directions

    • 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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