Believe it or not, with all the cooking and baking I do, butternut squash soup has never been easy for me. The first time I made it back in my newlywed days, I didn’t cook it long enough…Bleh. Later in life, it would come out more like baby food rather than soup. I really wanted an EASY butternut squash soup with minimal ingredients. One without oil that I felt good about recommending to my clients to make. Et Voila. I finally did it! Only FIVE ingredients!
The best part of this soup is that it is quite tasty on it’s own and you can change it up with your toppings.
- 1 butternut squash, cubed small
- 1 onion, diced
- 2 cloves garlic, crushed and chopped
- 4 cups of vegetable broth
- Salt and pepper to taste
Grated ginger, cinnamon, chives, parsley or whatever you’re in the mood for.
- Place chopped squash, onion and garlic into a hot pot.
- Watch and stir occasionally for about 10 minutes.
- If you need to, use a bit of water so it doesn’t burn (but I have never needed to).
- Add broth and let it simmer for about 25-30 minutes until squash is soft.
- Blend with an immersion blender.
- Top off with whatever you’re in the mood for!
~ Plant Trainers