Creamy Butternut Squash Soup

Health is wealth and what you eat plays a very important role. The coolest part of the year is slowly creeping up on us and I’m preparing myself for what the last two seasons may bring. The pandemic has many of us wondering how to better protect our health. In my opinion,  protection starts with choosing only the best ingredients that are beneficial to your immune system.

This is why I’m launching a soup series as my warm hug for getting us through the coming “TWINDEMIC”.  I enjoy chicken soup as much as anyone, but there’s a lot of soul in every soup that I’ve ever made from diverse regions of the globe.  

One of my favorite soups that feeds my soul is creamy and delicious, butternut squash soup. As a middle day fueling choice, It’s rich flavor coupled with the hint of spice and sweetness gives me enough nutrients to make it through a packed afternoon.  It’s one of my favorites because you only need a few ingredients and it can be totally vegan if you so choose.  You can add texture by garnishing with herbs and a few cubes of squash. Feel the warmth and feed your soul with a bowl of Creamy Goodness.

INGREDIENTS

• 1 large butternut squash 

• ½ cup chopped shallot

• 4 minced garlic cloves

• 1 tbsp olive oil

• 1 tsp salt

• 1 tsp maple syrup

• ⅛ tsp ground nutmeg

• Freshly ground black pepper

• 3 1/2 cups vegetable broth,

• 2 tsp butter*

INSTRUCTIONS

1. Preheat the oven to 425℉ 

2. Place the butternut squash on the pan and rub olive oil over the inside of the squash and sprinkle with salt and pepper.

3. Roast the squash face down for 40- 50 minutes soft and completely cooked through. Once done, set it aside and let it cool for about 10 minutes.

4. In a large soup pot, add 1 tsp olive oil over medium heat 

5. Add shallot and 1 tsp salt. 

6. Cook for 3-4 minutes or until the shallot is soft and golden around the edges, about 3 to 4 minutes. Add garlic and cook for about 1 minute, stirring frequently. 

7. Transfer the cooked shallots, garlic, squash into a blender and blend for 30 seconds

8. Add maple syrup, nutmeg, pepper, and blend for another 30 seconds.

9. Pour in 3 cups vegetable broth but do not fill past the fill line and blend until smooth.

Serve Warm

*Dairy Free/ Vegan Substitutions: Substitute high-quality olive oil for the butter.