Creamy Butternut Squash Soup

Kim Ruzycki KIM RUZYCKI

This is a classic, cozy, plant-based soup made with warm, grounding ingredients. Soup is a food that is meant to be eaten slowly and savored. The white vegetables and spices contain cleansing antioxidants, and the butternut squash in this soup contains an abundance of vitamins A and C - amazing antioxidants for your skin and immune system. Enjoy!

Ingredients

  • 2 tbsp olive oil
  • 2 garlic cloves, finely chopped
  • 1/2 tsp grated fresh ginger, or ginger powder
  • 1/2 medium white onion, chopped
  • 1 large butternut squash, peeled and diced
  • 4 cups vegetable broth (1 box container)
  • 1/2 tsp turmeric
  • 1/2 tsp paprika
  • 1/2 tsp red pepper flakes (optional)
  • 1/2 cup pumpkin seeds (garnish)
  • Fresh ground sea salt and pepper

Method

In a large soup pot, sauté the onion in the olive oil over medium-low heat for five minutes.

Add garlic, ginger, spices, sea salt and pepper and cook for another 5 minutes.

Add the squash and cook for an additional 10 minutes.

Stir in the vegetable broth, bring the soup to a boil and then simmer for about 15 minutes or until the squash is tender and can be pierced easily with a fork.

Turn the heat off the soup and purée with an immersion blender . If you do not have an immersion blender you can let the soup cool a bit and blend it in small batches in a blender, then return it to the stove to heat.

Serve garnished with the pumpkin seeds.

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