I love October!! Fall really shows all its glory in October.  Pumpkins are everywhere and cooler temperatures have arrived! I enjoy making a variety of soups to keep in my freezer for those extra cool days when nothing seems to taste like a warm bowl of homemade soup with some type of bread. This month’s recipe is Butternut Squash Soup.  Cooking with butternut squash is relatively new to me, but I like the nutrients and flavor it provides. Butternut squash is low in calories and fat and high in vitamin A, vitamin C and potassium. Vitamins A and C support our immune system by fighting off infections. Potassium can help regulate blood pressure with the fiber contributing to healthy cholesterol levels, so what’s not to like about butternut squash? If you are making the soup gluten free, I have included in parentheses the brand I use and prefer. 

Happy Fall!  🎃  Blessings ❤️

Peggy Isenhour

2 tablespoons extra virgin olive oil

1 large yellow onion, chopped

½ teaspoon sea salt

1 3 lb butternut squash

3 garlic cloves, chopped

1 tablespoon chopped fresh sage

2 teaspoons minced fresh rosemary

1 teaspoon grated fresh ginger

4 cups vegetable broth (Swanson is gluten free)

Freshly ground pepper

 

Peel the squash.  Place the whole squash on the trivet in an Instant Pot with 1 ½ cups water.  Cook on high pressure for 25 minutes and let the pot naturally release the pressure for 15 minutes. Remove seeds.  Another option is to cut the squash in half lengthwise, scoop the seeds out, brush olive oil lightly on the inside.  Put the meat part of the squash facing down on a baking sheet.  Roast at 375 degrees for 25-30 minutes.  Scoop the squash out from the peeling Next heat the oil in a large pot over medium heat.  Add the onion, salt, and pepper and sauté until soft, 5-8 minutes.   Add the cooked squash, garlic, sage, rosemary, and ginger.  Cook 1 minute.  Then add vegetable broth.  Bring to a boil, then reduce heat to a simmer for 10 minutes.  Taste and add more seasonings if necessary.  Let cool slightly and pour the soup into a blender, working in batches and blend until smooth.  An immersion blender may also be used. This soup freezes very well.