Roasted Butternut Squash Soup

Roasted Butternut Squash Soup 🧡The secret to this delicious, all-veggie healthy butternut squash soup with fresh ginger, sage, and rosemary is roasting the sweet potatoes and butternut squash. Roasting has the effect of caramelizing vegetables, which enhances their natural sweetness and flavors. This soup is sweet but also nourishing and is perfect for satisfying a warm & cozy fall craving. Fresh ginger and herbs such as sage and rosemary add natural anti-inflammatory compounds to this soup, supporting digestive health and contributing to cancer-fighting nutrition. Making Butternut Squash Soup has become a cherished fall tradition. There’s nothing more soothing than chopping and simmering vegetables over a warm stove on a chilly day.

Roasted Butternut Squash Soup

 

Ingredients:

1 medium butternut squash

1 medium sweet potato

1 yellow onion 

4 garlic cloves, minced 

2 stalks of celery

2 medium carrots

4 cups vegetable broth 

1 tablespoon chopped fresh sage 

½ tablespoon minced fresh rosemary 

1 teaspoon allspice 

Optional: 1 teaspoon fresh grated ginger

 Season with salt & pepper to taste

 

 

Directions: 

1.  Preheat oven to 350 degrees. Peel, seed, and cube butternut squash.  Peel and cube sweet potatoes. Drizzle with olive oil and ground black pepper and mix well. Place chopped pieces of butternut squash and sweet potatoes on a pan and roast in the oven at 350 degrees for one hour or until soft. 

 

2.  In a large pot, sauté the onion, garlic, carrots, and celery with a splash of water over medium heat for 5 minutes, or until soft.  Stir in the allspice, chopped fresh sage and rosemary, and fresh grated ginger if using.  

 

3. Add the vegetable broth to the pot and cook on medium to low heat for 20 minutes, stirring occasionally.  Remove pot from heat and let cool. 

 

4.  Add the roasted butternut squash and sweet potatoes to the pot of soup and use an immersion blender or blend in batches in a Vitamix or high-speed blender until the soup is nice and creamy.  Garnish with fresh parsley and a drizzle of kefir.