Recipe of the Week: Butternut Squash Soup 

Cozy Soup Season
As the weather cools down, a bowl of warm soup hits the spot. Butternut squash soup is creamy, naturally sweet, and full of fall flavor — no cream needed! It’s the perfect way to use seasonal produce while getting a boost of vitamins and fiber. Pair it with whole-grain bread or a side salad for a comforting, balanced meal that keeps you full and feeling good. 

Ingredients: 

• 1 medium butternut squash, peeled and cubed 
• 1 tbsp olive oil 
• 1 onion, chopped 
• 2 carrots, chopped 
• 2 garlic cloves, minced 
• 4 cups low-sodium vegetable broth 
• ½ tsp ground nutmeg 
• Salt and pepper to taste 

Directions: 

1. In a large pot, heat olive oil over medium heat. Sauté onion, carrots, and garlic until soft. 
2. Add butternut squash, broth, nutmeg, salt, and pepper. Bring to a boil. 
3. Reduce heat and simmer for 20–25 minutes or until squash is tender. 
4. Use an immersion blender (or regular blender in batches) to puree until smooth. 
5. Adjust seasoning as needed and serve warm. 

Nutrition Notes

• Butternut squash is rich in vitamin A, supporting eye and immune health. 
• This soup provides fiber and antioxidants to help you stay nourished all season long. 
• Use low-sodium broth and skip the cream for a heart-healthy twist on a classic comfort food.