Immune Booster: Roasted Butternut Squash Soup With Thyme - thrive360
This easy-to-make immune booster soup is brimming with antioxidants and immune-boosting goodness that your body needs. Roasting the squash adds depth to the soup.
Immune Booster, Butternut Squash, Squash Soup , Thyme, This easy-to-make soup is brimming with antioxidants, immune-boosting, vitamin A, cheese
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butternut-squash soup

Immune Booster: Roasted Butternut Squash Soup With Thyme

You know that flummoxed feeling when you bump into someone unexpectedly? Well that was me running into my friend Julie while shopping for ingredients for this soup. At first, I thought she looked vaguely familiar, and then it registered. Well, fifteen minutes later we were still catching up in the spice aisle. Anyway, Julie was thrilled to hear about a butternut squash soup that wasn’t paired with curry. I promised to send her this recipe, stat.

This easy-to-make soup is brimming with antioxidants and immune-boosting goodness (i.e. vitamin A) that your body needs. Roasting the squash adds depth to the soup and is totally worth the extra time (just ask my friend Rapee). My daughter loves this soup in her lunch with a sprinkle of cheese on top.

 

Immune Booster: Roasted Butternut Squash Soup With Thyme

Serving Size: 4-6

Immune Booster: Roasted Butternut Squash Soup With Thyme

Ingredients

  • 1 butternut squash (or one package of pre-cut squash)
  • 1 tbsp olive oil (to coat squash)
  • 1 tbsp olive oil or canola for cooking
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1 carton no-salt added chicken broth
  • 1/2 tsp salt (adjust to taste)
  • 1 bay leaf
  • 1 tbsp fresh thyme (or 1 tsp dried)
  •  

Instructions

  1. Preheat oven to 400F.
  2. Cut squash into large pieces and coat with 1 tbsp olive oil.
  3. Place on foil/parchment lined baking tray.
  4. Roast for 30-35 minutes until tender. Scoop out flesh.
  5. In a large pot, heat oil on medium heat.
  6. Cook onions for 3-4 minutes until they start to soften.
  7. Add garlic, and roasted squash.
  8. Cook for 1 minute.
  9. Add broth and bring to boil.
  10. Add bay leaf and thyme. Cover and cook for 5 minutes.
  11. Throw out bay leaf. Whirl with handheld blender or regular blender.

 

When entertaining, serve in tempered shot glasses with a dollop of plain Greek yogurt, and sprig of thyme. What’s your fave butternut squash soup recipe?

  • Zannat
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