Hearty Butternut Squash Soup

On a cold, rainy night nothing sounds better than a hearty bowl of hot soup. Butternut squash soup comes to mind because it can also help keep those cold and flu symptoms away. Not only is it delicious, but butternut squash is high in antioxidants, fiber, vitamin A, and vitamin B6. And for my pregnant readers, this power food has also been known to lower the risk of birth defects. This is an easy and delicious comfort food that can give your immune system a boost!

Ingredients:

Soup-

• 2 medium sized butternut squash
• 3 large potatoes, peeled and cubed
• 2 medium or 1 large onion, diced
• 3 vegetable bullion cubes
• 6 cups water
• 4 cloves of garlic, peeled and smashed
• Salt and Pepper
• Olive oil

Croutons-

• 3-4 slices of day old bread, cubed
• 3 tablespoons olive oil
• 1/2 tsp garlic salt
• 1/2 tsp crack black pepper

Method:

Preheat the oven to 450 degrees. Cut 4 incisions into the bulb of the butternut squash and place in the microwave for 2 minutes. This makes it easier to work with. Cut the tops and bottoms off of the squash and then cut down the middle lengthwise. Scoop out the seeds and place on a baking sheet. Drizzle with olive oil, salt and pepper. Bake for about an hour or until the flesh is tender and scoop-able. I like roasting the squash because it gives it the most flavor.

Meanwhile, in a large pot, saute the diced onions in about 2 tablespoons of olive oil for about 10 minutes or until they are tender and translucent.  Add in the water and dissolve the vegetable bullion cubes. Throw in the smashed cloves of garlic and the cubed potatoes, and bring to a boil.

Once the butternut squash is done roasting, scoop out the flesh and add it into your pot of potatoes, onions and broth.

Once you have all of your ingredients in your large pot, break out your immersion blender. I have a Cuisinart "Smart Stick" and it works great. If you don't have one of these fancy things you can do small batches in your blender, just BE CAREFUL. 

Don't forget the croutons! In our house we practically serve them like a side dish. Good thing they are easy to make! Cube a few slices of day old bread, I prefer sourdough (as long as it's vegan). In a small bowl toss the bread cubes with the olive oil, garlic salt, and pepper. Spread them on a sheet pan and stick in a 500 degree oven for about 10 minutes or until golden brown.

Top your hot soup with crunchy croutons, green onions, or balsamic vinegar.