It’s squash time. They are abundant, hearty, powerfully nutritious, and delicious. But squash can take a lot of time and energy (muscle strength) to cut up and prepare. So, here’s a short cut version of the soup, using precut squash in a container (store bought). Also, by roasting the squash in the oven, you have less work, fewer dishes, and hardly any clean-up, and it’s budget-friendly. Love it!
This soup is perfect for a busy weekday or a lazy weekend. You can also substitute this recipe for any kind of squash.


You can make the basic soup or add some curry and/or coconut milk and turn it into something totally different and exotic. You can use whichever spices you prefer or just leave them out. Try different versions and explore.
I’ve also included the stove top version.
Always taste as you cook to adjust to your liking and buy organic, fresh, and local as possible.

Ingredients
2 tablespoons organic extra-virgin olive oil (evoo)
1 1/2cups diced yellow onion
4-5 cloves of garlic, minced
Sea salt
Fresh grounded pepper
Precut squash, store bought or 1 1/2pounds fresh butternut squash, cut into 1-inch cubes (about 5 cups)
4 1/2 cups vegetable or mushroom broth; homemade or store bought organic broth.

Optional
1 cinnamon stick
1 tablespoon minced fresh ginger
2 teaspoons turmeric
2 teaspoons ground cumin
1 (15-ounce) can organic coconut milk
2 teaspoons freshly squeezed lime juice
1/4 teaspoon organic agave or maple syrup

Directions
Preheat the oven to 400 degrees
In a baking sheet pan, place the squash, garlic, and onions and toss with evoo, salt, spices (optional), and pepper.
Bake in the oven for 20-25 minutes. If a fork goes in smoothly into the squash, it’s done.
Carefully, place the squash into a blender along with the broth. Put the lid on. Place a towel on top of the lid and blend until creamy consistency. You can determine how creamy or chunky you want the soup to be. Taste and adjust to taste with sea salt and pepper.
That’s it! It’s easy peasy! Woohoo!

Stove Top Version
In a large pot, sauté the onions in evoo for a few minutes. Add the spices, along with salt and pepper.
Add the squash and sauté for a minute or two. Then add the broth. Bring to boil and then reduce to medium heat until it’s reduced by half (about 15 minutes). If a fork goes into the squash easily, it’s done. At this time you can add the agave or maple syrup, coconut milk, and lime if you prefer. Taste and adjust to taste. You can serve as it is, or throw the whole soup into a blender and make it into a creamy soup, or use an immersion blender. It’s all up to you.

Sprinkle some pumpkin seeds or crushed nuts and let this easy and powerful soup soothe your body and soul. Enjoy!