Like all winter squashes, butternut squash is an excellent source of beta carotene, which provides the immune system with a healthy boost. This warm and comforting soup makes the perfect appetizer for a winter dinner party. Or you can pair it with with a slice of my organic pore-minimizing bread for the perfect lunch.

You will need:

1 large butternut squash, halved and seeded
1 tablespoon extra virgin olive oil
1 large onion, chopped
1 garlic clove, chopped
3 quarts chicken stock
Freshly ground nutmeg
Sea salt
Freshly ground white pepper
3 tablespoons freshly chopped basil or tarragon

Preheat the oven to 375 degrees F.

Place the squash skin side down in a roasting pan and roast, covered, for 30 minutes or until tender when pierced with a fork. Remove from the oven and allow to cool. When cooled, peel the squash and cut it into small chunks. Set aside.

In a large stock pot, heat the olive oil over medium heat. Add the onion and garlic and saute until translucent, about 5 minutes. Add the roasted squash and chicken stock. Add the nutmeg, salt and pepper to taste and cook for 30 minutes.

Transfer the soup to a blender in batches and puree until smooth (or use an immersion blender). Return the pureed soup to the pot and reheat. Taste and adjust seasonings if necessary.

Ladle the soup into serving bowls. Sprinkle with basil or tarragon and another grating of nutmeg before serving.

Serves 4 to 6

Enjoy!

xoxo,
Susan