Warm up with this seriously nutritious butternut squash soup—without leaving home.
“The pop of ginger here adds anti-inflammatory action as well as tons of flavor,” says Autumn Bates, C.C.N, based in Manhattan Beach, CA. “Plus, including healthy starchy carbs at dinner—like the sweet potato and butternut squash here—helps to decrease cortisol and improve your deep sleep.”
Best of all? You get gourmet taste at under $5 per serving, making it a terrific weeknight recipe for the family (or yourself). You can even make this as your meal-prep for the week, or freeze in batches.
Price per serving: $4.97
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Makes 2 servings
Prep time
15 min.
Cook time
60 min.
Ingredients
- 2 small butternut squash, cubed (about 4-5 cups)
- 1 red onion, diced
- 1 tsp. olive oil
- 1/2 tsp. cayenne
- pinch of sea salt
- 1 tsp. olive oil
- 6 cloves garlic, chopped
- 2 Tbsp. freshly grated or chopped ginger
- 1 sweet potato, cubed
- 6 cups water
- 1/2 cup sharp cheddar
- 1/4 cup toasted pumpkin seeds
How to make it
