Butternut Squash Soup

A smooth and comforting soup made with roasted butternut squash, garlic, and ginger. Roasting deepens the natural sweetness while a touch of lemon adds brightness for a well-balanced finish.

Serves: 4–6 | Prep Time: 15 minutes | Cook Time: 45 minutes

Ingredients

• 1 large butternut squash, halved and seeded

• 1 medium carrot, peeled and chopped

• 1 medium onion, chopped

• 3 cloves garlic, peeled

• 2 tablespoons olive oil

• 3–4 cups salt-free vegetable or chicken broth

• 1 teaspoon freshly grated ginger

• ½ teaspoon dried sage

• ¼ teaspoon freshly ground black pepper

• 1 tablespoon fresh lemon juice

Instructions

1. Preheat the oven to 400°F.

2. Place the squash (cut-side down), carrot, onion, and garlic on a baking sheet. Drizzle with olive oil and roast for 35–40 minutes, until the squash is very tender and lightly caramelized.

3. Let the squash cool slightly, then scoop the flesh from the skin.

4. Transfer the roasted vegetables to a large pot. Add 3 cups of broth, ginger, sage, and black pepper.

5. Bring to a gentle simmer and cook for 10–15 minutes to allow the flavors to develop.

6. Blend the soup using an immersion blender (or in batches in a standard blender) until smooth.

7. Add additional broth as needed to reach your desired consistency.

8. Stir in the lemon juice just before serving.

Cook’s Note

For a creamier texture, add a small amount of milk or unsweetened dairy-free alternative before serving. This soup stores well for several days and freezes well.