The weather has definitely taken a cold turn for the year—and soup season is here! Nothing warms you up on a cold day like a hot bowl of soup! This recipe for butternut squash soup is not only a delicious comfort food, but it also is packed full of vitamins and nutrients.
I love making my own soup because, well, homemade just tastes better than any soup that I could buy in a can or a box. Honestly, it really doesn’t take that long to make a good pot of soup, so this is my go-to dinner several days a week during the fall and winter.
Health benefits of butternut squash
Butternut squash are a part of the curcurbitaceae family and is one of the oldest known crops. This centuries old food may be primitive, but is still a cooking staple today because it is packed with goodness!
I just one cup of butternut squash, you get:
- More than 100% of your daily requirement of vitamin A, which is good for immunity and is excellent for your eyes.
- Nearly 40% of your daily requirement of vitamin C, which is good for immunity and may also be beneficial in fighting high blood pressure.
- About 15% of your daily requirement of magnesium, which is essential for bone health and calcium absorption.
- About 18% of your daily requirement of potassium, and can help with high blood pressure, heart and kidney disorders.
- About 5% of your daily requirement of calcium, which we all know is essential for strong bones.
Now, the version of this soup that I am going to make is vegan, but if you’d rather add cream than almond milk, that is totally fine too.
Butternut Squash Soup Recipe (Vegan)
- 1 small butternut squash
- 3 large carrots
- 1 onion
- ¼ head of cauliflower
- Ginger root
- 1 avocado
- 2 Tbsp. Kitchen Accomplice Veggie broth concentrate
Roughly dice the butternut squash, carrots, onion, and cauliflower. I am using butternut squash that I have already diced and frozen, but of course, you can use fresh in the exact same manner.
Place in large pot and cover with water (at least 4- 5 cups). Add fresh grated ginger root, salt, and pepper, to taste.
Add veggie broth concentrate.
Boil until all veggies are soft.
Pour into blender, add whole avocado (halved, peeled, and pitted).
Add almond milk and pulse. Continue to add almond milk until you’ve reached the desired consistency.
Scroll to bottom for print friendly version of the recipe!
Looking for another quick and easy soup recipe? You may also want to try our Broccoli Cheese Noodle Soup recipe!