Butternut Squash Soup
A perfect cozy soup for a cold, snowy day! This butternut squash recipe features a velvety texture and savory sage flavor. This soup freezes and reheats wonderfully.
- The orange color of butternut squash indicates its high beta carotene content, boosting immunity and enhancing skin and hair strength.
- Potassium in butternut squash helps regulate blood pressure.
- Leeks contain magnesium which is essential for the proper utilization of enzymes in the body.
- 3 ct - Cloves of garlic
- 2 cup - Leeks, chopped
- 2 tbsp - Olive Oil
- 16 oz - Frozen butternut squash, chopped
- 2 cup - Vegetable Broth
- 1 tsp - Salt
- 1/4 tsp - Pepper
- 1/4 tsp - Paprika
- 1 tsp - Sage
- 2 tbsp - Optional: Toasted pumpkin seeds or pepitas to garnish
- Chop garlic and leeks.
- Heat olive oil in a large saucepot. Add garlic and leeks, saute just until vegetables begin changing color.
- Add salt, pepper, paprika, and sage. Stir.
- Add frozen butternut squash and vegetable broth and stir. Cover and cook until broth just begins to simmer and squash is soft all the way through.
- Ladle soup into the blender and blend until smooth. Be careful! Soup is hot and steam will want to escape the blender container. Vent slightly if possible and hold tightly to the lid.
- Reheat as needed and serve!