ROASTED BUTTERNUT SQUASH SOUP
I'm 31 years old and have never had surgery done (unless wisdom teeth count). When my son was just under 3 years old, he had his adenoids and tonsils removed. Apparently, his adenoids were the largest the doctor has ever seen in a kid (guess it's good they came out!).
While I'm flexible with the hospital standard of jello and popsicles, when Brayden came home, it was my job to follow doctor's orders with my own healthy, motherly-love twist. My first goal was getting some nutrients in his little body after 24 hours of constant sugar-filled treats.
My Roasted Butternut Squash Soup was absolutely perfect for this! Only 5 ingredients and such an immune booster for a speedy recovery. Whether you've just had surgery, are sick, or have a butternut squash hanging around with no idea how to use it, you'll love all this soup has to offer.
ROASTED BUTTERNUT SQUASH SOUP (SERVES 4)
Print recipe HERE.
- 1 medium butternut squash
- 1 large onion
- 1 bulb garlic
- 2 cups low-sodium vegetable broth
- Extra-virgin olive oil
- Preheat oven to 425°F.
- Cut butternut squash in half, lengthwise. You really only need one half for this soup, but I roasted both halves so I can use the other for something else.
- Peel the onion and cut off both ends. Set aside.
- Chop off the top of the garlic bulb. Set aside.
- Drizzle olive oil over the insides of the butternut squash. Place squash face-down on baking sheet and bake for approximately 40 minutes (until soft when pricked with fork).
- At the 20 minute mark, drizzle the garlic and onion with olive oil and add to the baking sheet.
- Once everything is cooked, take out of oven and let cool.
- In a blender, pour the vegetable stock, followed by the onion. Squeeze the garlic cloves out of the bulb and add to blender. Using a spoon, scoop the flesh out of the butternut squash and add to blender. Puree until completely smooth. Please be careful with this step!
This soup was sooooooo delicious on its own that I didn't feel the need to add salt or pepper. Yeah - it's THAT good! I chose to top my soup with some avocado slices and pine nuts.