It is butternut squash season! Time to whip up lots of healthy and delicious recipes like this Easy Butternut Squash Soup! This nutrient-dense autumn vegetable is an excellent source of fibre, calcium, magnesium and Vitamins A, C, E and B. Just three tablespoons of cooked butternut squash counts as one of your five a day!

Cutting and peeling your butternut squash can be easy. The skin is not edible, but you can roast it with the skin and scoop the flesh out when soft. Alternatively, as a shortcut, you can always buy pre-cut diced frozen butternut squash. However, I would suggest using in-season produce whenever possible! It just tastes that much better!

I love the cozy smell of cooking this butternut squash soup as it fills the kitchen with sage, rosemary.

Sometimes, I will include coconut milk, lemongrass and some red curry spices when I'm craving something tangy and a little spicy! Other times, I will crave a more traditional basic version that is baby and toddler friendly! Either way, it is delicious!

This all-veggie vegan butternut squash soup is healthy, creamy, nourishing and ideal on cold autumn days when you want something simpe and healthy.

To give it an extra boost of a nutritional punch, I used Organika's Veggie Broth for my soup base! This vegan-friendly protein is a harmonious blend of natural organic vegetables, adaptogenic tremella mushroom and nutritional yeast, L-Glutamine, Potassium, calcium, iron and B vitamins that are worth sipping.

Alternatively, you can use chicken stock if you prefer. Organika Chicken Bone Broth is made with cage free organic fed chickens with no additives, no antibiotics or hormones added.

How to Make Butternut Squash Soup

Choose a medium butternut squash that is approximate 3 pounds—peeled and dice.

Chop the onions, shallots, garlic and ginger. If you like, you can add a carrot or a red pepper too! - this will also give the soup a lovely orange hue.

Fresh vs Dried Herbs – I always prefer to use fresh herbs whenever possible. The same goes with fresh in season produce vs frozen. Dried sage and rosemary works equally fine.

Heat oil in a large pot over medium heat.

Once hot, add onions, shallots, garlic and ginger and simmer over low-medium heat until onions become translucent.

Add in butternut squash and cook until it softens.

Season with salt and pepper and herbs.

Pour in broth and bring to boil, and then reduce heat to low. Cover the pot and simmer for 15 minutes or until butternut squash becomes fork tender.

Remove from heat and transfer to a Vitamix blender or use an immersion blender. Blend on high until creamy and smooth.

Pour into bowls and garnish with chopped cilantro, chilli pepper flakes and chopped cashews!

Serve and enjoy!

Store in the refrigerator for up to 4 days or up to 1 month in the freezer.

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