Butternut Squash Soup

Soups are my favorite meals to eat when it's a chilly day or I'm in a funk. Since quarantine has started, I've been making quite a bit of homemade soups. Aside from my Tomato Soup, Butternut Squash is one of my favorites since it's super easy to make and it's also very healthy.

Ingredients

1 shallot

1-2 tbsp of garlic

Olive oil

Butternut squash (whole & diced)

1.5 cups of water (enough to fill the butternut squash)

2 tbsp maple syrup

1 tsp ground nutmeg

Salt & pepper to taste

Pinch of ground ginger (optional)

Hemp seeds (optional)

Pumpkin seeds (optional)

Instructions

In a soup pan heat a little bit of the olive oil. When hot, place the garlic and stir until fragrant. Next add the shallots and give them about 3 minutes to cook - keep stirring so they don't stick to the pan and burn. When they are done, place the cleaned and diced butternut squash in the pan and add 1.5 cups of water. Add a little more if this doesn't cover the whole butternut squash. Mix everything and cover. Let it cook on medium heat until the butternut squash is soft when pocked with a fork. Once cooked, turn off heat and let cool slightly. Transfer all the contents from the pan into a blender and add salt, pepper, the ginger, nutmeg and maple syrup and blend until mixture is smooth. Taste and serve. I love to top my soups off with hemp seeds and pumpkin seeds but this is definitely optional.

Xo,

Ingrith

If you try this recipe let me know what you think.