Butternut Squash Soup

This creamy, nourishing butternut squash soup recipe is simply the best fall comfort food! Butternut squash has a glycemic index ranking of 51. Based on a serving size of 80 grams, or about 1/3 cup of boiled, mashed squash, butternut squash has a very low glycemic load of 3. These are numbers for plain squash. Adding sugar, butter or other ingredients can affect the vegetable's glycemic index and load.
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Appetizer, Side Dish, Soup
Cuisine American
Servings 6

Ingredients
  

  • 2 tbsp olive oil extra virgin
  • 1 medium yellow onion chopped
  • 3 lbs butternut squash approx. 1.5 kg
  • 3 garlic cloves chopped
  • 1/2 tsp spicy paprika pimentón picante
  • 1 tsp ginger freshly grated
  • 4 cups chicken or vegetable broth
  • 1/2 tsp sea salt
  • 1/2 tsp pepper freshly ground

Instructions
 

  • Chop onions. Chop squash into cubes. Grate ginger. Chop garlic.
  • Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes. Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.
  • Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes. Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.
  • Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend. Season to taste and serve with parsley, pepitas, and crusty bread.

Notes

Topping suggestions:
roasted pumpkin seeds
bacon bits
croutons
Keyword butternut, heart-healthy, keto friendly, soup

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