Butternut squash soup recipe

You won’t get bored with this gourd. Naturally sweet butternut squash can be prepared in a variety of ways. You can even roast the seeds for a protein-filled, heart-healthy snack. The flesh is full of vitamin A, with a big dose of vitamin C.

Look for squash that feel heavy, and have no bruises or punctures. Store them at room temperature (for weeks, even!), and refrigerate when cut.

Ingredients

• 1 2–lb. butternut squash, seeded
• 1 large yellow onion
• 1 head of garlic
• 2 tbsp. extra virgin olive oil
• 1–2 tsp. dried thyme
• 3–4 cups vegetable or chicken broth
• Salt and pepper

Preparation

1. Preheat oven to 375° F and line a baking sheet.
2. Cut squash into 8 chunks and the unpeeled onion in half. Cut off the top of garlic head (expose cloves).
3. Put vegetables on baking sheet, cut side up. Drizzle with olive oil, sprinkle with thyme.
4. Cover pan with foil and bake 45–60 minutes, until squash is tender.
5. Let vegetables cool. Remove skins.
6. Puree peeled vegetables, liquid from pan, and 3 cups broth until smooth.
7. Add more broth to thin, if preferred.
8. Transfer to a pot and warm over medium heat.
9. Add salt and pepper to taste.

Butternut squash recipe nutrition facts

Servings: 4

Vitamin A 484% | Vitamin C 86% | Calcium 17% | Iron 27%
* Based on a 2,000 calorie diet