Warm, spiced and incredibly nutritious, my mom's butternut squash soup appears regularly in the fall and winter as a cozy dinner option.
I really didn’t have to doctor my mom’s recipe to make it healthy as it's already delicious, easy and full of nutrients.
You can usually tell the nutrient denseness of a fruit or vegetable by its color. The deep orange of butternut squash indicates that it is full of heart-protecting carotenoids, especially beta carotene.
It’s packed with immune system boosting Vitamin C and B6, as well as potassium, fiber, and tons of antioxidants.
Mama’s Butternut Squash Soup
- 1 tablespoon olive oil
- 2 cups butternut squash, peeled and coarsely chopped (I cheat and used pre-cut squash. So much easier!)
- 1 cup tart green apple, peeled and chopped
- 1 sweet onion, chopped
- 1 clove garlic, chopped
- 2 teaspoons fresh thyme (plus extra for garnish)
- 1/4 teaspoon sea salt
- 1/4 teaspoon fresh ground pepper
- 3 cups of vegetable broth
- 1 tablespoon half & half (optional)
1. In a large pot, heat the olive oil and begin to soften the onion and garlic. Add the squash, apples and thyme. Gently sauté until soft for approximately 20 minutes. Add the vegetable broth and simmer for another 10 minutes.
2. Puree the soup in batches in a food processor or blender until mostly smooth. Add half & half (optional), salt & pepper and continue to blend.
Reheat the soup on the stove. Serve in bowls, garnish with thyme sprigs, and enjoy!