This Butternut Squash Winter Soup has to be one of the simplest and creamiest soups in the world. It’s perfect for when you’re not in the mood to cook.
Even better, it freezes like A dream come true! So store and freeze it in your freezer to have a nutritious alternative when your treatment is at its worst.
Ingredients
- 1 tablespoon of olive oil
- 1 tablespoon of chopped fresh ginger
- 1 medium onion, chopped
- 1½ pounds butternut squash, peeled and cut into 1-inch chunks
- Salt and pepper, to taste
- 4 cups of water or broth
- 1 teaspoon of freshly grated nutmeg
- ¼ cup toasted pumpkin seeds (optional)
Procedure
- In a large pot, heat the olive oil over medium heat. Add the fresh ginger and onion and cook for 10 minutes, stirring occasionally, until the onion is translucent and beginning to brown.
- Add the squash, salt, and pepper. Mix well, then cover and let the squash sweat for 5 to 7 minutes. Remove the lid, add 4 cups of water or broth, and bring to a boil. Simmer for at least 30 minutes.
- Puree, then return to the stovetop, add the nutmeg, and heat thoroughly. Continue simmering or serve immediately with toasted pumpkin seeds.