Roasted Butternut Squash Soup

Freezing cold weather often makes us long for those warm, hearty comfort foods.

Yet, most of those comfort foods are not nourishing to our bodies. Often, they are high in calories and filled with unhealthy fats, processed sugars, and little nutrients. Next time you find yourself reaching for that can of processed creamy soup, try this recipe for silky, smooth, and hearty butternut squash soup!

Butternut squash is one of the healthiest vegetables that you can eat. It is packed with antioxidants, vitamins, minerals, and fiber that will truly nourish your body in significant ways. Did you know that this amazing vegetable contains antioxidants that reduce your risk of developing cancer and many chronic diseases? In addition, many of its antioxidants function to protect and maintain your eyesight. Butternut squash is also high in vitamins such as C, E, K, and B as well as minerals like copper, magnesium, and potassium, all of which are necessary for maintaining good health. This vegetable is high in insoluble fiber, as one cup of butternut squash contains about 6 grams of insoluble fiber, which assists with improving digestive health.

Roasted Butternut Squash Soup created by Alexandra Evangelista

• 1 medium butternut squash, peeled and cut into small cubes
• ½ yellow onion, diced
• 4 small cloves garlic, grated
• 1 ½ inch cube fresh ginger, grated
• 1 12 oz. can chicken stock (use vegetable stock to make vegan)
• 1 tsp ground cinnamon
• 1 sprig fresh rosemary, removed from stem and roughly chopped
• 2 tbsp extra virgin olive oil + some for drizzle
• 1 cup unsweetened almond milk
• Salt & Pepper
• Scallions, thinly sliced, for garnish

1. Heat oven to 375 degrees on roast.
2. Place cubed butternut squash onto sheet pan and drizzle with one tablespoon olive oil.
3. Sprinkle with salt, pepper, and cinnamon.
4. Roast for 30 minutes.

Heat remaining tablespoon of olive oil in large pot on low heat.

1. Add onions and cook on low heat for 15 minutes.
2. Add garlic and ginger, cooking for 5 minutes.
3. Add roasted squash, broth, and rosemary, and cook until mixture comes to a boil.
4. Once boiling, remove from heat and carefully pour into blender/food processor.
5. Add ¼ cup almond milk.
6. Blend on high until smooth (2-3 minutes).
7. Place blended soup back on stove with heat on low.
8. Add remaining ¾ cup of almond milk for extra creaminess.

When serving, drizzle a bit of olive oil and garnish with sliced scallions.