Soup season is heeeeere!! And this butternut squash soup is so simple and easy to make. Great for the holidays or a quiet, cold, winter night. Pair with a big salad or roasted veggies.
1 butternut squash, diced (I used pre-cut from the store)
1 yellow onion
2 cloves garlic
4 cups chicken stock
salt and pepper to taste
(optional) fresh ginger or rosemary
Roast butternut squash at 375 with olive oil, salt, and pepper.
While squash is roasting, loosely chop onion, leek, and garlic.
Sauté onion, leek, and garlic (and ginger and/or rosemary) with some olive oil in soup pot.
When squash is soft and starting to brown, add squash and chicken stock to pot
Purée everything together, and serve with some pumpkin seeds or toasted breadcrumbs.
The term “detox” has been exploited as a way to sell diet programs. But is there some truth to it? Do we need to “detox”? The answer, as I typically say with nutrition, is that it depends.