Butternut Squash Soup

Think you can't whip up a deliciously creamy soup that's both wholesome and family-friendly? Think again! Butternut Squash Soup is the perfect weeknight go-to for a no-fuss, one-pot meal. This recipe will make your kitchen feel warm and welcoming, inviting everyone to gather around for a hearty bowl.

Course Soup

Cuisine American

Diet Vegetarian

Prep Time 20

Cook Time 2 8

Total Time 2 28

Servings

Calories 252kcal

Author Wendy Polisi

Ingredients

2 ½ pounds butternut squash 1 large
1 tablespoon avocado oil
1 large onion chopped
6 cloves garlic minced
6 cups vegetable broth
1 cup quinoa rinsed
1 tablespoon fresh sage chopped
½ teaspoon sea salt
¼ teaspoon fresh ground black pepper
1 bay leaf
6 ounces French baguette sliced
2 ounces goat cheese
2 tablespoon chopped parsley

Instructions

Preheat oven to 400 degrees.
Cut squash in half and discard seeds. Place cut-side down on a foil-lined cookie sheet coated with olive oil spray. Bake for 30 minutes. Cool slightly and scoop squash into a bowl. Discard peel. Mash pulp.
Heat a pan over medium-high heat. Add oil. Add onion and sauté for 4 minutes. Add garlic and cook another 30 seconds. Add squash, vegetable broth, quinoa, sage, salt, pepper, and bay leaf. Bring to a boil.
Reduce heat and simmer for 45 minutes, stirring occasionally. If the mixture becomes too thick, add additional broth or water to thin.
Remove from heat and discard bay leaf. Allow to cool slightly.
Working in batches, puree mixture until smooth. Return to pan and cook an additional 3 minutes.
Preheat broiler. Place baguette slices on a baking sheet and top with goat cheese. Broil for 2 to 3 minutes, until warm.

Notes

Make it Gluten-Free: Choose a gluten-free bread and make sure that your vegetable broth is gluten-free.

Make it Vegan: Choose vegan bread and in place of goat cheese use vegan cheese. (I love Kite Hill cheeses!)

Make it Quick: Purchase peeled and cubed squash and roast for 20 minutes. Buy pre-cut onion and minced garlic.

Nutrition