If you haven’t realized by now, I love soup. Not only because most soups are ridiculously easy to make but also because they are usually packed with vegetables and other whole plant foods that make them are healthy alternative to traditional “comfort foods.”
A lot of recipes for butternut squash soup can rely on cream or butter to provide flavor. I’ve found that by leaning on more healthful, plant-based foods can help to create wonderful flavor combinations without using any animal products. This hearty vegetarian butternut squash soup is great on a cold evening and packs a lot of flavor into a low-calorie meal (less than 100 calories per cup!).
Also, a fun fact for you – butternut squash is actually a fruit!
What’s your favorite soup? Leave a comment and let me know. Enjoy 🙂
Butternut Squash Soup
Makes 2 servings
- 1 butternut squash
- 1 white onion
- 1-2 tsp. ground sage
- 6 cups veggie broth
- 1 Tbsp. olive oil
- salt & pepper to taste
Cut the butternut squash in half lengthwise and lay on a baking sheet. Brush with olive oil and sprinkle with salt and pepper. Bake in a 400 degree oven for 45 minutes to an hour, or until softened. Remove from the oven and let cool.
Chop the onion and add to a pot with the olive oil and saute until they are golden. Once the squash is cool enough to touch, remove the skins and chop the squash into large chunks and add to the pot along with the sage, veggie broth and salt and pepper. Cook for about 20 minutes to let the flavors meld then remove from the heat and let cool. After the soup has cooled a bit puree the mixture in batches in a blender or use an immersion blender directly in the pot.
This soup is great on its own or you can add some spicy candied pecans for a little crunch.