We’re loving this Ginger Butternut Squash Soup. It’s easy and healthy, which helps to keep our New Year’s Resolutions on track. It’s also super convenient, especially on those nights when you leave work too late to make something at home. And did we mention it only takes 30 minutes, 5 ingredients, and only sets you back 110 calories?!
- 2 pounds pre-cut butternut squash
- 1/2 medium onion
- 2 teaspoons fresh ginger
- 1 medium garlic clove
- 4 cups vegetable stock
- Splash of olive oil
- Salt & pepper to taste
Round up your 5 ingredients.
Coarsely chop the onion and finely dice the ginger and garlic.
Place the chopped onion in a large stock-pot with a splash of olive oil. Sauté over medium heat until translucent, about 5 minutes. Add the ginger and garlic and sauté for another 2 minutes.
Drop in the butternut squash and then the vegetable stock. Increase heat to medium-high and boil for 20-30 minutes, or until squash is tender.
Remove soup from the heat and let cool slightly before pureeing with an immersion blender (or normal blender).
Eat immediately or let cool and refrigerate until the next time you need a quick meal. You could even divide the soup into four portions and freeze for later!