Healthy Butternut Squash Soup

Healthy Grocery List: Healthy Butternut Squash Soup

Ah, the holidays. A time for gift-wrapping, tree-decorating, and overindulgence. Instead of packing on the pounds this season, why not enjoy a healthy, seasonal meal instead? A seasonal ingredient like butternut squash is chock full of fiber, minerals, vitamins, and antioxidants and can be used to make a deliciously creamy soup (without the cream!). So, write down these ingredients on your healthy grocery list and brace yourself for a delectably guiltless holiday meal.

Ingredients

1 onion, peeled and quartered through the stem

1 3/4 butternut squash, halved and seeded

2 shiitake mushrooms, stemmed, caps wiped clean

1 garlic clove, peeled

1/2 cup olive oil

Course salt and freshly ground pepper

5 cups homemade or store-bought low-sodium vegetable stock

1 teaspoon nutmeg

Step one

Preheat oven to 400-450 degrees. Cut butternut squash into about 2 inch pieces. Throw the squash, mushrooms, garlic, and onion on a baking sheet, adding oil and 2 teaspoons of salt. Coat veggies in oil, spread on a single layer, and roast until pumpkin is nice and tender (about 30 minutes). Toss veggies after about 15 minutes and pop them back in the oven until they’re cooked. Don’t forget to remove the skins after the veggies are cooled.

Step two

Transfer into a medium saucepan, heated over medium. Pour in 2 cups of stock and puree with immersion blender until smooth. Continue running the blender, adding remaining stock. The soup should have a smooth texture by the time you’re done pureeing. If you don’t have an immersion blender, try using a blender in batches, and then adding pureed veggies into saucepan. Bring soup to a simmer, remove from heat. Season with nutmeg, salt, and pepper. You can even add some chives, if you like.

This high-density soup will leave you feeling full and fulfilled, without the guilt. Just try to steer clear of pecan pie for dessert!