One of my winter cooking traditions is making plentiful amounts of butternut squash soup. I’m a big fan of this seasonal vegetable that’s bursting with a whole host of nutrients, most especially Vitamin A, an important antioxidant.  But that’s not all – ample amounts of Vitamin C, potassium and fiber make this squash a real winner.

This is one of all time favorite recipes using butternut squash. I like it because the creamy, rich taste is just fantastic, and all without adding any dairy. I also like that you bake the squash first, so no need to peel the tough skin and chop as some recipes call for. Plus with only a handful of ingredients, it’s ultra simple.

This soup is so good that it often doubles for breakfast in our house. Soup for breakfast? You bet. It’s warm and soothing. Check out a post I wrote awhile back about the benefits of soup for breakfast.

Give the recipe a try and tell me what you think.

Butternut Squash Soup

4 pounds of butternut squash, preferably organic
4 leeks, white part only, chopped
3 teaspoons of minced ginger root (more if you like really gingery)
6 cups chicken or vegetable broth
½ teaspoon dried thyme or 1 tsp fresh thyme (optional)
1 ½ tsp. salt

Directions

1. Cut squash in half lengthwise, remove seeds and place cut side down a foiled lined baking sheet.  Bake in a 400 oven for an hour or until tender.
2. Sauté the leeks and ginger about 5-7 minutes, until soft.
3. Sccop the cooked squash out of its skin and add  to soup pot along with 4 cups of broth and the thyme. Break up the squash and simmer for 30 minutes, stirring occasionally.
4. Let soup cool slightly and using an immersion or hand blender, puree the soup until smooth, adding more broth.
5. Add salt and stir well.
6. Garnish with raw pumpkin seeds for added flavor.

Serve and enjoy!

Filed under: Healthy Meals, Recipes, Soups, Vegetables, Vitamins and Minerals