Butternut Squash Soup

Butternut Squash Soup is a sweet and tart soup and very easy to make; the oven does most of the work. If you're looking to make a light, healthy, and easy meal, try this simple but delightful soup. This is a vegetarian/vegan recipe.

Butternut squash is rich in beta carotene and vitamin C, and recent studies have shown that it has anti-inflammatory properties. It is also a good source of fiber, magnesium, and potassium.

Servings: 4-6
Cooking Time: 50 minutes

Ingredients

1/2 of a butternut squash
2 green apples, peeled, cored, and cut into cubes
3 cups onions, cut into medium cubes
2 tsp olive oil or other
1-2 tsp black pepper powder or to taste
Salt to taste

Preparation

Heat the oven to 400ºF. Brush the butternut squash with a little oil and place in a baking tray.
Place the onions and apples in another tray, brush lightly with oil and place the oven. Roast for about 40 minutes or until tender, stirring the vegetables a couple of times. Remove and let cool.
Scoop out the squash. Add half the squash and half the veggies along with 2 cups of water and process in a blender until smooth. Remove in a saucepan. Repeat with the remaining squash and veggies.
Place the butternut squash soup on low heat and simmer for a few minutes. Remove from heat.
Add salt and black pepper powder as needed, and serve warm with toasted bread.

Related Recipes

Cabbage Kootu
Pumpkin Soup
Yellow Lentil Soup
Dals and Soups

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