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Butternut Squash Soup

Would it even be fall if we didn’t try our hand at a healthy Butternut Squash Soup? Packed with nutrients and flavor, this soup is sure to please the whole family. Butternut squash is a powerhouse of nutrition, containing vitamins A, C, and E, as well as potassium and fiber. This soup is a great way to get your daily dose of veggies! The best part about this recipe is that it is so easy to make. Simply simmered squash, onion, and garlic come together in a blended soup that is both creamy and healthy. Serve with a sprinkle of pumpkin seeds for a little crunch!

Serves 2


1 T olive oil
½ large yellow onion, chopped
½ teaspoon sea salt
fresh ground black pepper
1 butternut squash, peeled, seeded, and cubed
1 garlic cloves, chopped
½ T minced fresh rosemary
½ tsp grated fresh ginger
2 cups vegetable broth 
1/2 cup cashews
pumpkin seeds, garnish 


Heat the oil in a large pot over medium heat. Add the onion, salt, and fresh pepper and sauté until soft, 5 to 8 minutes. Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes. Add the garlic, rosemary, and ginger. Stir and cook 30 seconds to 1 minute, until fragrant, then add 2 cups of the broth. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes.

Let the soup cool slightly then pour into a blender, working in batches if necessary, add the cashews and blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend. Garnish with pumpkin seeds. Enjoy! 



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