Description
This butternut squash soup is the quintessential autumn comfort food, blending roasted squash, sweet potatoes, and carrots into a velvety, golden masterpiece. Infused with fresh ginger, garlic, and diced apples, this soup offers a complex, nourishing flavor profile that feels truly luxurious. It is a naturally vegetarian and gluten-free dish that is perfect for healthy family meals. Simple to prepare and even better the next day, this recipe brings warmth and satisfaction to your table on any chilly day.
Ingredients
1 tablespoon olive oil
2 medium yellow onions, chopped
4 stalks celery, chopped
5 carrots, chopped
2 small sweet potatoes, peeled and cut into large chunks
5 cloves garlic, chopped
1 2-inch piece fresh ginger, peeled and smashed
2 apples, cored and diced
2 medium butternut squash, peeled, seeded and chopped into 1-inch cubes
6 cups vegetable broth
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
Heat the olive oil in a large stockpot over medium heat.
Add the onions, celery, and carrots, cooking until softened, about 8 minutes.
Add the garlic and ginger, stirring for 1 minute until fragrant.
Add the sweet potatoes, apples, and butternut squash cubes.
Pour in the vegetable broth until the vegetables are submerged.
Bring to a boil, then reduce heat and simmer for 30 minutes until squash is tender.
Remove the ginger piece.
Use an immersion blender or standard blender to puree the soup until smooth.
Season with salt and pepper to taste before serving.
Notes
Store in an airtight container in the refrigerator for up to 4 days. The soup freezes exceptionally well; portion it into freezer-safe containers for quick lunches. For a thinner consistency, add an extra splash of vegetable broth when reheating.
Nutrition
- Serving Size: 1.5 cups
- Calories: 185
- Sugar: 9g
- Sodium: 450mg
- Fat: 2.5g
- Saturated Fat: 0.3g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg