Butternut Squash Soup

Enjoy this healthy soup! Butternut squash has a sweet, nutty taste similar to that of a pumpkin and is loaded with vitamins A and C, plus plenty of fiber.

Prep Time: 15 Min
Cook Time: 55 Min
Resting Time: 30 Min
Ready In: 1 Hr 40 Min

Servings: 2-4

Ingredients:

1 butternut squash
Olive oil
Cinnamon
2-3 cloves garlic, diced
Small piece of ginger, diced
1 (32-ounce) can/box chicken stock

Directions:

Preheat the oven to 400 degrees. Cut the stem off the squash and cut the squash in half lengthwise. Scoop out the seeds and place the halves face up on a cookie sheet. Drizzle a little olive oil over both halves and sprinkle with cinnamon.
Bake the squash in the oven until you can easily stick a knife through the squash (about 45 minutes). Remove the squash and let it cool. When cooled, spoon out the squash flesh (no skin) and put it in a bowl.
In a large soup pot, sauté the garlic and ginger for 3-5 minutes. Add the squash and sauté for about 3 minutes. Add 1/2 to 3/4 container of chicken stock and bring to a boil. Boil for 5 minutes. Turn off stove and let it sit for 10-15 minutes or until slightly cool. Transfer to a blender and blend until smooth consistency. Place soup back in the pot and warm before serving.

This recipe is courtesy of Brown & Medina Nutrition in New York.

HealthyWomen Editors

Kim Ledgerwood

Editorial Director, HealthyWomen

As HealthyWomen’s editorial director, Kim oversees the production of all content and ensures that it is aligned with our mission, meets our high editorial standards and captures our brand voice.

Kim is an award-winning editor and copywriter with more than 25 years of experience. She started her career as a copywriter and broadcast producer at the Southeast’s largest full-service advertising agency, The Tombras Group. Since then, she has edited and written for a wide variety of clients, ranging from Fortune 500 companies to indie authors across multiple industries and topics.

She holds a bachelor’s degree in communications from the University of North Carolina, Chapel Hill, as well as a master’s degree in communications/advertising from The University of Tennessee, Knoxville.

Kim lives in Maryland with her husband, three children and a menagerie of pets.

Jacquelyne Froeber

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Jacquelyne Froeber is an award-winning journalist and editor. She holds a BA in journalism from Michigan State University. She is the former editor-in-chief of Celebrated Living magazine and has editing and writing experience for print and online publications, including Health magazine, Coastal Living magazine and AARP.org.

As a breast cancer survivor, Jacquelyne encourages everyone to perform self-exams and get their yearly mammograms.

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