This soup is not only delicious but also packed with vitamins and fiber, making it a great choice for a healthy Thanksgiving meal. It's gentle on the stomach, and the smooth texture makes it easy for older adults to chew and swallow. Enjoy!
Roasted Butternut Squash Soup
Ingredients:
- 1 large butternut squash, peeled and cubed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup water
- 1 teaspoon olive oil
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
- Optional: a dollop of Greek yogurt or a sprinkle of fresh herbs for garnish
Instructions:
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Squash: Place the cubed butternut squash on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 25-30 minutes, or until the squash is tender and slightly caramelized.
- Cook the Onions and Garlic: In a large pot, heat a teaspoon of olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute.
- Combine Ingredients: Add the roasted butternut squash to the pot along with the vegetable broth and water. Bring to a boil, reduce the heat, and let it simmer for 10 minutes.
- Blend the Soup: Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup in batches to a regular blender. Be careful with the hot liquid!
- Season: Stir in the ground cinnamon and nutmeg. Adjust the seasoning with salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish with a dollop of Greek yogurt or a sprinkle of fresh herbs if desired.
