Cozy up and celebrate the season with this delicious cup of Butternut Squash Soup :)

Ingredients:

  • 2 TBS.Extra virgin olive oil
  • 1 large yellow onion
  • ½ Tsp. sea salt
  • 1 (3 pound) butternut squash, peeled, seeded and cubed or use frozen cubed butternut squash found in the freezer aisle at your larger grocery stores.
  • 3 garlic cloves chopped or use minced garlic. Usually ½ tsp of minced garlic is equivalent to 1 garlic clove.  Check your minced garlic jar for the specifics on this. 
  • 1 TBS chopped fresh sage
  • ½ TBS minced fresh rosemary
  • 1 tsp. Fresh ginger grated or use the squeezable ginger in a tube
  • 3-4 cups of vegetable broth
  • Freshly ground pepper
  • Toppings: chopped parsley and toasted pepitas 
  • Serve with crusty bread 

How to prepare Butternut Squash Soup: 

  1. Heat the oil in a large pot over medium heat. Add the chopped onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes. Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.
  2. Add the garlic, sage, rosemary, and ginger. Stir and cook 30 seconds to 1 minute, until fragrant, then add 3 cups of the broth. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes. 
  3. Let cool slightly and pour the soup into a blender  working in batches if necessary, and blend until smooth. Check consistency and blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend.. The thickness of the soup is to your liking. 
  4. Season to taste and serve with parsley, and pepitas.  Serve with your favorite crusty bread.

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Let Joy help you embrace the season with renewed energy and focus!