Butternut Squash Soup

Butternut squash has a sweet and slightly nutty flavor when roasted and makes the most luscious soup when paired with rosemary and sage. What I love about this recipe, other than its delicious flavor, is that it’s so incredibly easy to make, as roasting the squash with its skin eliminates that pesky task of peeling it!

This wholesome soup is packed with essential nutrients, disease-fighting antioxidants and fiber, as butternut squash contains loads of potassium, magnesium, calcium and vitamins A and C. These vitamins play an active role in the formation of white blood cells which work to prevent infection and illness. You’ll be glad to know that onions and garlic also contain antibacterial properties and boost immunity!

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Makes 6 servings

Here’s what you’ll need:

• 1 medium sized butternut squash

• 2 tbsp. olive oil + extra to drizzle over squash

• 1 medium yellow onion, roughly chopped

• 2 cloves of garlic, halved

• 4 to 5 cups of chicken broth (depending on desired consistency)

• 2 medium russet potatoes, peeled and cut into large chunks

• 1 tbsp. fresh rosemary, chopped or 1 tsp. dried rosemary

• 1/2 tsp. ground sage

• 1/2 cup of half and half cream

• Salt and pepper to taste

Instructions:

1. Preheat oven to 400⁰F and line a cookie sheet with parchment paper.

2. Carefully cut butternut squash in half and remove seeds. Drizzle squash with olive oil and season with salt and pepper.

3. Place squash, cut side down on parchment lined cookie sheet. Poke a few holes in skin, using a fork. Place squash in oven on middle rack and roast for 25-40 minutes (roasting time will vary depending on size of squash). Squash is ready when flesh is fork-tender. Let it cool down before handling.

4. In a medium stockpot, heat olive oil on low heat and sauté onions and garlic until tender.

5. Add chicken broth, potatoes, rosemary and sage and bring to a light boil, cover and simmer for 10 minutes.

6. Meanwhile, remove skin from squash. It should be easy to simply peel off the skin, if not, scoop out the flesh with a spoon. Add pieces of squash to broth and return to a light simmer until potatoes are tender enough to purée. Remove pot from stove and let contents cool down.

7. Purée all ingredients with an immersion blender or regular blender in small batches. Add cream (and extra chicken broth if needed), freshly ground salt and pepper to taste and heat on low until heated through.

8. Serve hot with your favorite bread and cheese! Keep leftovers in refrigerator for up to 2 days.