This comforting soup is surprisingly simple to make.
Active Prep Time: 15 minutes (Total Prep Time: 1hr 20 minutes) Yield: 4-6 servings
Ingredients:
• 1 medium-sized butternut squash (~2#), quartered
• 1 yellow onion, peeled & quartered
• 1 clove garlic, peeled
• 1 tsp olive oil
• 1/8 tsp salt
• ¾ tsp pepper
• 2 cups water or low-sodium vegetable/ chicken stock
• ¼-1/2 tsp fresh ginger (peeled & roughly chopped or grated)
• 1/8 tsp nutmeg (optional)
• aged gruyere or other cheese of choice, grated (optional)
Preparation:
1. Pre-heat oven to 425 degrees F.
2. Place squash (skin side down), onion & garlic in a baking pan & sprinkle with olive oil, salt & pepper.
3. Bake for 50 minutes or until knife easily slides through butternut squash.
4. Remove from oven and allow to cool,15-20 minutes.
5. Scoop out the squash, removing the skin and discarding the seeds.
6. Add roasted vegetables & remaining ingredients to a blender. Puree until smooth, adding more water/ stock as needed for desired consistency.
7. Season with salt & pepper to taste.
8. Transfer to stovetop and heat until just beginning to bubble and heated through.
9. Top each serving with grated cheese & enjoy!
Submitted by Allison Stevens, MS, RD, LD
