The Perfect Beginning to Fall: Golden Butternut Squash Soup

Butternut squash is a winter squash with a sweet, nutty taste similar to that of a pumpkin.

It has a golden-yellow skin and orange fleshy pulp with a compartment of seeds at the bottom. When ripe, it turns increasingly deep orange and becomes sweeter and richer.

Butternut squash is a good source of fiber, vitamin C, magnesium, and potassium; and it is a source of vitamin A.

Best of all, it can be made into a hearty, naturally, creamy soup that packed with tons of flavor and perfect for the beginning of fall.

Try this super easy recipe today!

Ingredients:

1. 1-2 Tablespoon extra virgin olive oil
2. 1 small yellow onion, chopped
3. 2-3 stalks celery, chopped
4. 1 medium butternut squash, peeled, seeded, and cubed. You can find pre-cut squash in grocery stores also.
5. Salt and freshly ground black pepper to taste
6. Top with parsley, cilantro, or pumpkin seeds.

Directions:

1. In a large pot, sautee the onion and celery, and squash in olive oil for 5 minutes, or until lightly browned.
2. Add 1/2 teaspoon of salt to the vegetables.
3. Using an Instant Pot, slow cooker, or the stovetop, gently cook the vegetables. If you are cooking on the stove-top, be careful to cook on low heat.
4. Add 1/2 cup of water if needed.
5. Reduce heat to low, cover pot, and simmer 30-40 minutes, or until all vegetables are tender.
6. Transfer the soup to a blender, and blend until smooth.
7. Return the mixture to the pot, and add water to attain desired consistency.
8. Season with salt and pepper and garnish with parsley, cilantro or pumpkin seeds.

Nutrition Facts