Butternut Squash Soup
Butternut squash is a local winter squash that comes into season in early fall and is available throughout the winter! Squash is an excellent source of vitamins A and C, potassium, magnesium, manganese, and fibre. Use a low-sodium vegetable broth in this simple and delicious homemade soup recipe.
Ingredients:
| Olive oil | 1 Tbsp | 15 mL |
| Onion, chopped | 1 medium | 1 medium |
| Ginger, peeled & chopped | 2” piece | 2” piece |
| Garlic, chopped | 3 cloves | 3 cloves |
| Butternut squash, peeled & chopped into ¾-inch cubes | 1 medium | 1 medium |
| Vegetable broth | 4 cups | 1000 mL |
Directions:
- Heat a large pot over medium heat. Add olive oil and onion. Cook onion until soft, about 3 minutes.
- Add ginger, garlic, and squash; cook, stirring occasionally, until fragrant, about 6 – 8 minutes.
- Stir in vegetable broth and bring to a boil; reduce heat and simmer until squash is tender, about 20 minutes.
- Puree soup in two batches. When blending hot foods, remove the cap from the hole of the blenders lid and cover with a dish towel. This will allow heat to escape.
Makes 6 servings (324 g /serving). 1 serving = 1 and 1/3 cups (333 mL)
