Butternut Squash Soup

The benefits of eating seasonally with the best easy fall recipe that tastes 'restaurant-grade'.

Eating seasonally can subtly adjust your body to the changing temperatures as we move into the cold weather ahead. Squash is both a fall and winter recipe and is incredibly nourishing for your body. Not to mention, eating warm foods heats up your internal body temperature which is key according to Chinese medicine.


-1 packet of organic butternut squash or 1 large butternut squash halved vertically and seeds removed⁣

-½ cup chopped onions ⁣

-1 teaspoon salt⁣

-1 teaspoon pepper ⁣

-1 teaspoon garlic powder ⁣

-2 garlic cloves⁣

-3 cups (24 to 32 ounces) vegetable broth⁣

-1 tablespoon butter⁣


1. Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Place the butternut squash on the pan and drizzle each half with a light coating of olive oil.⁣

2. Bake the squash for about 30 minutes.⁣

3. Meanwhile, sauté the chopped onion and garlic for about 3 to 4 minutes until the garlic golden. Add salt, pepper, and garlic salt. Transfer the contents to your blender.⁣

4. Put the butternut squash into the blender. ⁣

5. Pour in 2.5-3 cups vegetable broth.⁣

7. Blend on high. ⁣

8. Add 1 tablespoon of ghee, and top it off with a bit more salt and pepper and blend again. ⁣

9. Pour into bowls and enjoy!⁣

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