Easy to make Creamy Butternut Squash Soup.

Soup is a great choice for the colder winter months of the year. It’s easy to prepare and can be a perfectly hearty and warming dish on a chilly day. We want to share this easy recipe by Kim Ruzycki from Foodmatters.com

pumpkin-soup-contributor

This is a classic, cozy, plant-based soup made with warm, grounding ingredients. Soup is a food that is meant to be eaten slowly and savored. The white vegetables and spices contain cleansing antioxidants, and the butternut squash in this soup contains an abundance of vitamins A and C – amazing antioxidants for your skin and immune system. Enjoy!

INGREDIENTS
2 tbsp olive oil
2 garlic cloves, finely chopped
1/2 tsp grated fresh ginger, or ginger powder
1/2 medium white onion, chopped
1 large butternut squash, peeled and diced
4 cups vegetable broth (1 box container)
1/2 tsp turmeric
1/2 tsp paprika
1/2 tsp red pepper flakes (optional)
1/2 cup pumpkin seeds (garnish)
Fresh ground sea salt and pepper

METHOD

  • In a large soup pot, sauté the onion in the olive oil over medium-low heat for five minutes.
  • Add garlic, ginger, spices, sea salt and pepper and cook for another 5 minutes.
  • Add the squash and cook for an additional 10 minutes.
  • Stir in the vegetable broth, bring the soup to a boil and then simmer for about 15 minutes or until the squash is tender and can be pierced easily with a fork.
  • Turn the heat off the soup and purée with an immersion blender. If you do not have an immersion blender you can let the soup cool a bit and blend it in small batches in a blender, then return it to the stove to heat.
  • Serve garnished with the pumpkin seeds.

Recipe by Kim Ruzycki from Foodmatters.com
Kim Ruzycki is a Integrative Health Coach creating healthy, plant based recipes and sharing her knowledge in an effort to help people eat mindfully and live vibrantly.

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