Soups are a new territory for me, but my hubby and I have been trying to incorporate more veggies in our diet – with minimal effort !
Roasted Butternut squash soup is really easy to make and is a great source of healthy nutrients! Its got a nutty, slightly sweet, slightly savory flavor to it. You can add in spices like roasted red peppers or chili to add to the flavor. Its pretty delish and comfortable for a cold winter meal!
- 3.5 cups of Vegetable Broth
- 1 Butternut Squash
- 2 tbsp Olive Oil
- 1 Jalapeno
- 1 Onion
- 1/2 tsp ginger
- 2 cloves Garlic (or 2 tbsp minced garlic)
- 2 tbsp butter (optional)
- Salt & Pepper
Preheat oven at 425 degrees
Cut Butternut Squash in half, scoop out the seeds & membrane.
Lather a couple drops of oil on the open face of the Squash.
Season with salt & pepper and place it face down on a baking pan.
Place it in the oven for 30 mins.
After 30 mins, cut an onion and place it face down on the same Baking pan.
Place the Onion & Squash back in the oven for another 30 mins.
After the hour in the oven, remove the baking pan. Let the squash cool down.
Scoop out the squash and place in the blender.
Add the rest of the ingredients to the blender.
Blend on high for 2 mins.
Garnish with blanched almonds, cilantro and roasted red chili !