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
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
Preheat the oven to 415 degrees.
On a baking sheet, toss the first 5 ingredients together. Bake for 30 minutes.
While the veggies bake, in a large pot over medium heat, add olive oil, garlic, ginger, and a pinch of sea salt. Sauté for 2 to 3 minutes.
Add the sweet potato and water. Bring to a boil and reduce to a simmer, cover and cook for 20 minutes or until you can easily poke through the sweet potato with a fork.
Add the roasted veggies to the pot. Stir and cook for 5 more minutes.
Remove from heat. Using an immersion blender or a blender, carefully blend until smooth.
If using cheese, stir the cheese in to combine.
Serve topped with toasted pumpkin seeds and an optional additional 1 tsp. drizzle of olive oil.
