Roasted Butternut Squash Soup


Simple, delicious and so easy to make! Butternut squash is being harvested right now! It is high in vitamin A and a great source of energy for those of us who are feeling tired more often then not. As an extra-added bonus, I added turmeric, which is a healing herb that is anti-inflammatory and great for strengthening digestion. Eat for your health!

1-2 large butternut squash (or 3 small) 

4 tablespoons olive oil 

1 medium yellow onion, diced

1 tablespoon fresh ginger, grated

3 cloves garlic, minced

1 teaspoon turmeric

1 teaspoon salt (or more to taste) 

4 cups vegetable stock (or 2 vegetable bouillon dissolved in 4 cups water) 

1 tablespoon maple syrup

Preheat oven to 425ºF. 

  1. Peel the butternut squash. Cut in half widthwise so the bulbous part is separated from the long part. Cut each side in half lengthwise so there are 4 pieces. Remove the seeds. 
  2. Lightly coat the squash halves with 2 tablespoons of the olive oil and place cut side down on a lightly oiled rimmed baking sheet. 
  3. Bake for 40-45 minutes, or until the squash is tender. 
  4. About 15 minutes before the squash is done roasting, in a stockpot over medium heat, sauté the onions in 2 tablespoons of olive oil for about 5 minutes. 
  5. Add the ginger, garlic, turmeric, and salt, and sauté for a few more minutes.
  6. When squash is done roasting, cut up into smaller pieces and puree in a blender or food processor with the vegetable broth. Add the sautéed onion and puree until smooth. 
  7. Put the mixture back into the stockpot, add the maple syrup and heat thoroughly.