Butternut Squash Soup
June 24, 2021
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Learn how to make delicious Butternut Squash Soup by following an easy step by step recipe. Serves 1 person. Multiply by number of servings needed.
Ingredients
- Extra-virgin olive oil
- 1/2 lb butternut squash
- 1 tsp butter
- 1/4 cup yellow onion, finely diced
- 1/4 cup celery, finely diced
- 1/2 clove garlic
- Dried oregano to taste
- Ground ginger to taste
- Ground cumin to taste
- Salt and pepper to taste
- 1/2 cup vegetable stock
- 1/4 cup almond milk
- Chives, chopped (garnish)
- Sour cream (garnish)
- Pecans, chopped (garnish)
Instructions
- Preheat the oven to 400°F/200°C
- Line a baking sheet with parchment paper. Chop and coat the butternut squash pieces with oil and place on the lined baking sheet. Roast for 25 minutes at 400°F/200°C.
- Heat the butter in a large saucepan over medium heat. Add diced onion and celery to the butter and saute for 5 minutes.
- Grate garlic cloves directly into the saucepan. Sprinkle in dried oregano, ground ginger, ground cumin, salt and pepper to taste. Stirring constantly, cook for 1 minute.
- Add vegetable stock and stir in almond milk. Bring to a low simmer. Continue to simmer on low heat until the butternut squash is done roasting.
- When finished, remove the butternut squash from the oven and remove any skin. Transfer the butternut squash to a bowl and mash thoroughly.
- Whisk the mashed butternut squash into the simmering soup mixture until combined. Add salt and pepper to taste.
- For a smoother consistency, carefully transfer the soup to a food processor or a blender (work in batches if needed), and process until smooth. Be sure to vent the lid to avoid minor explosions. Serve warm.
- Garnish the soup with chopped chives, sour cream, and pecans and serve.
