Roasted Butternut Squash Soup

Warm, creamy, and comforting, this roasted butternut squash soup is perfect for chilly evenings and packed with nutrient-rich ingredients.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed

• 2 tbsp olive oil

• 1 medium onion, chopped

• 3 cloves garlic, minced

• 1 tsp fresh thyme

• 1 tsp turmeric (optional for extra anti-inflammatory benefits)

• 3 cups vegetable broth

• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F. Toss the butternut squash cubes with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, until tender.

2. In a large pot, heat the remaining olive oil over medium heat. Add onion and garlic, cooking until softened.

3. Add the roasted squash, thyme, turmeric, and broth. Bring to a simmer and cook for 10 minutes.

4. Blend the soup until smooth, adjusting seasoning as needed.

Health Benefits:

• Butternut Squash: Packed with vitamin A (from beta-carotene) to support eye health and immunity, plus vitamin C, essential for skin health and immune function.

• Garlic: Known for its antiviral and antibacterial properties, garlic can bolster the immune system during cold season.

• Turmeric: Contains curcumin, a potent anti-inflammatory compound that supports joint health and may help improve mood.

• Olive Oil: Supplies healthy monounsaturated fats that are heart-protective and help absorb fat-soluble vitamins.