Butternut Squash Soup...

Tasty Tuesdays

When it comes to soup of the autumn variety, I tend to gravitate towards the velvety and creamy flavor of butternut squash soup.

Not only is it delicious and satisfying there's tons of health benefits to eating it as well.  

This superfood contains high doses of vitamin C, vitamin A, vitamin B6 and potassium.  Making this squash high in antioxidants and nutrients... and it's the perfect time to load up on this squash with cold season in full swing!

PHOTO: BRYAN GARDNER

Ingredients:

• 
  
• 2 tablespoons extra-virgin olive oil
• 1 carrot, diced
• 1 celery stalk, diced
• 1 onion, diced
• 4 cups cubed butternut squash 
• 1/2 teaspoon chopped fresh thyme
• 1 garlic clove
• 1 inch piece of fresh ginger 
• 4 cups low-sodium chicken broth
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon ground black pepper

Method:

Heat oil in a large saucepan. Add carrot, celery, onion and garlic. Cook until vegetables and garlic are tender.

Stir in butternut squash, ginger, chicken broth, salt and pepper. Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30 minutes. 

Let mixture cool slightly and carefully purée in batches in traditional or with a handheld blender. 

xoxo

Meg