Organic Butternut Squash Soup with Sage

As Thanksgiving approaches this winter, the time for cooking hearty, healthy delicious soup recipes is here. Organic butternut squash soup is perfect for Thanksgiving. Not only does it fit the occasion and season, but is also rich in flavor, low in fat, and full of nutrients and vitamins, not to mention, pesticide free. Butternut squash is packed with potassium, vitamin B6, and powerful carotenoids, nutrients that protect against heart disease.

This perfect winter staple will not only keep you warm on a cold, rainy day and make the perfect combination with your turkey dinner, but will be one of the most healthy recipes you’ve yet to incorporate into your diet.

Butternut-squash-soup

Ingredients

4 cups of chicken broth
2 cups of water
1 small onion, chopped
1/4 cup of olive oil
2 butternut squash, peeled, cut into cubes, and seeds removed
2 celery stalks, chopped
3 chicken bouillon cubes
1/4 teaspoon of black pepper
1/2 tablespoon of salt
2 tablespoons of finely chopped sage leaves
1 tablespoon of sweet paprika

Directions

  1. Preheat oven to 450 Fahrenheit. On a bowl, lather butternut squash cubes in 1/4 cup of olive oil and 1/2 tablespoon of salt. Place butternut squash cubes in a glass pan on the center oven rack, and roast for 45 minutes or until tender.
  2. In the meantime, in a large saucepan, heat 4 tablespoons of olive oil. Add chopped onion and celery; cook 15 minutes stirring often. Stir in 2 Tablespoons of finely chopped sage leaves, 1 tablespoon of sweet paprika, 1/4 teaspoon of black pepper, and 1/2 tablespoon of salt. Cook mixture an additional two minutes longer.
  3. Add water, broth, and the butternut squash cubes to the mixture. Add 3 chicken bouillon cubes, cover, and bring to a boil. Reduce heat to low and let soup simmer for about 15 minutes.
  4. Allow cooling. In a blender, purée butternut squash soup in 2 – 3 batches.
  5. Serve puree soup warm and enjoy with plain greek yogurt, sour cream, or evaporated milk.