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.
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