Butternut Squash Soup

40 Minutes

super easy

6

There’s something about a warm bowl of butternut squash soup that just hits different on a crisp fall day. The creamy texture and nutty flavor really embody the essence of autumn. Whether you’re cozying up on the couch with a good book or entertaining guests for a dinner party, it is a crowd-pleaser. It’s the perfect balance of hearty and healthy, satisfying your taste buds while still providing nourishment for your body. So next time you’re in the mood for a comforting meal, whip up a batch of butternut squash soup and see why it’s a fall favorite.

Not only during fall, but when sweater weather rolls around, there’s nothing quite like a hot bowl of butternut squash soup to warm you up from the inside out. But besides just tasting delicious, did you know that this fall favorite has a whole host of health benefits? Packed with nutrients like vitamin A, potassium, and fiber, a bowl of butternut squash soup can help boost your immunity, improve your digestion, and even give you healthier skin. And with plenty of recipes out there to suit every taste preference, it’s a dish you’ll never get tired of. So next time you’re looking for a satisfying and nutritious meal, don’t overlook the humble butternut squash soup.

Why You’ll Love It 

This creamy and smooth soup is packed with vitamins, minerals, and antioxidants that will keep you feeling nourished and satisfied all day long.

Whether you prefer it savory or sweet, this versatile soup can be flavored to suit any taste preference.

Butternut Squash is loaded with phytonutrients that can help reduce inflammation and boost your immune system.

Recipe Cost Breakdown

      1 butternut squash: $1.78

      1 white onion: $1.46

      Whole packet of extra firm tofu: $2.99

      5 or 6 large carrots: $3.06

      1 head garlic: $0.6

      1 tbsp maple syrup: $0.43

      2 cups bone broth: $8.39

      1 tbsp tamari (low sodium soy sauce): $0.24

      1 tbsp cornstarch: $0.18

      Total Cost: $19.13

What You’ll Need

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Ingredients

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1 butternut squash, peeled and chopped
5 or 6 large carrots, peeled and chopped
1 head garlic, roasted whole
1 white onion, sliced
2 cups bone broth
1 packet extra firm tofu
EVOO, salt, pepper
1 tbsp maple syrup
1 tbsp tamari (low sodium soy sauce)
1 tbsp cornstarch
Fresh parsley, to top

Nutritional Information

375 Calories
14 g Total Fat
23 g Total Carbs
4 g Fiber
9 g Sugar
32 g Protein

Directions

1.

Preheat oven to 400 degrees. Then, wash, peel and chop squash and carrots; slice onion. Season with EVOO, salt and pepper then bake for about 25 minutes or until brown.
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2.

While that’s cooking, drain tofu by pressing it between paper towels and a few heavy cookbooks. Let it sit for about 30 minutes then slice into cubes and season in a bowl with 1 tbsp EVOO, 1 tbsp maple syrup, 1 tbsp tamari and 1 tbsp cornstarch. Bake at 400 for 20 minutes or until brown.
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3.

Boil bone broth and add into a Vitamix or high speed blender with roasted vegetables. Blend until soupy and smooth; top with crunchy tofu and sprinkle with fresh parsley.
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