This winter squash soup is a delicious and filling meal or side during colder months. Cinnamon helps bring out the natural sweetness of the butternut squash, while roasted sage and pepitas create an interesting and hearty garnish.
Prep Time: 15 minutes
Cook Time: 45 minutes
Serving Size: 4
Vegetarian, Vegan, and Gluten Free
- 2 Medium sized butternut squash, peeled, seeded, and cubed
- 2 Cups chopped white onions
- 1 ½ Tablespoons of olive oil
- 6 Cups vegetable stock
- 1 Garlic clove, minced
- ½ Teaspoon sea salt
- ¼ Teaspoon cinnamon
- 8 Leaves of fresh sage
- 2 Tablespoons roasted pepitas (optional)
Heat olive oil in a medium-sized pan or skillet on SolSource by aligning it with the sun. Add garlic and cook until lightly brown (2 minutes). Add squash and onions, stirring to coat in oil and garlic. Season with salt. Cook for 25 minutes (stirring occasionally) until squash is slightly golden and very soft. Remove from the sun’s heat and set aside to cool (5 minutes). Add contents of the pan to a blender or food processor. Add vegetable stock and cinnamon. Blend until smooth and uniform. Meanwhile, heat 1 tablespoon of olive oil in a small pan or skillet on SolSource. Add fresh sage leaves and pepitas (optional). Stir frequently until sage and pepitas are lightly toasted. Serve the winter squash soup topped with toasted sage and pepitas.
Enjoy a healthy and delicious solar soup!