Butternut Squash Soup Recipe (Creamy & Healthy)

Ingredients

• 1 lb 10 oz raw butternut squash, cut into chunks
• 1 medium white onion, chopped
• 3 garlic cloves, with peel on (for roasting)
• 1 tbsp dried thyme (or your favorite herb)
• 2 tbsp olive oil
• Hearty pinch of sea salt & pepper
• 3 cups low sodium chicken broth (or vegan “Not Chick’n” broth)
• 1 cup frozen fire roasted corn
• Fresh rosemary, chopped
• 1 tbsp fresh ginger (add when blending)
• 2 tsp sage (stir in after blending)

Instructions

1. 1

   Preheat the oven to 420°F (216°C). Line a baking tray with parchment paper.

2. 2

   Add squash chunks, onion, and garlic (with peel on). Drizzle with olive oil, sprinkle with thyme, salt, and pepper, then toss to coat.

3. 3

   Roast for 25–30 minutes, until edges are caramelized but not burnt.

4. 4

   Transfer roasted vegetables to a pot. Squeeze garlic out of its peel. Add broth and simmer for 10 minutes.

5. 5

   Blend until smooth with an immersion blender or in batches using a countertop blender. Add ginger at this stage if desired.

6. 6

   Return soup to pot, stir in corn, and heat through. For added richness, stir in sage or a splash of coconut milk.

7. 7

   Garnish with rosemary or toppings of choice. Serve hot.