Butternut Squash Soup

Fresh Butternut Squash Soup

I strongly believe in using fresh and seasonal produce. Butternut squash is in season right now at tastes amazingly fresh. This is an easy and fun recipe. 
  • Serves: Four
  • Preparation time: 30 minutes
  • cooking level is very easy
  • Vegan and Gluten free

Ingredients:

  • 1 Butternut Squash Peeled, Seeded, Chopped
  • 1 Tart Green Apple, Chopped
  • 1 Onion Chopped
  • 1 Celery Rib Chopped
  • 1 Carrot Chopped 
  • 2 Tbsp of Olive Oil
  • 1 Chopped Serrano Pepper
  • 1 Small Piece of Ginger, Chopped
  • 4 Cups of Water or Vegetable Broth
  • Few Thyme leaves
  • Pinch of Nutmeg 
  • Pumpkin Seeds to Garnish
  • Salt

Preparations:

1. On a medium high heat in a sauce pan add two tbsp of olive oil. Saute onion, celery, carrots for 3-4 minutes.
2. Add butternut squash, apple chunks and saute for  few minutes.
3. Add four cups of water or vegetable broth and bring to a boil.
4. Add salt, ginger and pepper. Let it simmer for 20 minutes.

Puree the mixture

5. Using a hand blender, puree the mixture to a smooth consistency. Be careful, it will be hot!
6. Garnish with roasted pumpkin seeds. Thyme leaves and/or  my favorite sprinkle with nutmeg. (Candid walnuts is another great option if you don’t have pumpkin seeds)

 Butternut squash soup with roasted pumpkin seeds

Bonus Tip: For busy folks, buy pre-cut butternut squash at your local grocery store.