Blender Butternut Squash Soup
Packed with anti-inflammatory properties of turmeric and cinnamon plus vitamin A and C from the butternut squash, this Blender Butternut Squash Soup is perfect for the chilly weather, shorter days, and challenges to our immune system that winter brings!
Once you've baked the butternut squash, which by the way, you can definitely use a whole butternut squash, but I opted for the easy way out and used the Trader Joe's pre-cut bags, you're over halfway done with this super simple soup.
A high-speed blender of any kind makes this soup a breeze. I use my Vitamix on a daily basis for smoothies, but it really comes in handy for making soups too.
P.S. The sweet + savoriness of this soup paired well with my Arugula Farro + Pom-Nut Salad. And this Whole Foods Seeduction Bread, is life changing. I warm it up, tear it into pieces and throw it in all my soups.
Blender butternut squash soup
INGREDIENTS
24 oz. butternut squash, chopped [I used 2 of Trader Joe's pre-cut bags]
1 tbsp. olive oil
1 shallot, roughly chopped
2 large cloves garlic, minced
1/2 tsp. turmeric
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
3 cups low sodium vegetable broth [more if you want it thinner]
2 tsp. agave/honey/maple syrup
S + P, to taste
INSTRUCTIONS
Bake butternut squash according to package directions [toss lightly in olive oil + bake for ~20 minutes at 400].
Sauté shallot and garlic in olive oil on medium high heat for about 1 minute. Add spices and continue sautéing for another 1-2 minutes.
Once butternut squash and sautéed onions/garlic/shallot mixture have mostly cooled, place all ingredients in a blender and blend until smooth [at least 1 minute]. Enjoy!
