Looking for a healthy Thanksgiving alternative? Look no further! This soup screams “Thanksgiving” to me, but I’m too impatient to have it only once a year. I love making this comforting soup all year round. Butternut squash contains potassium, which helps to lower your blood pressure, and it’s full of antioxidants. This is one of my absolute favorite soups of all time, so go ahead and make it yours too!
prep: 5 cook: 25 total: 30
egg free | nut free |dairy free | vegan option: replace chicken broth with vegetable broth
2 tablespoon olive oil
1 large onion, chopped
5-10 fresh thyme sprigs
4 – 4 ½ cups butternut squash, chopped
8-oz. can low sodium garbanzo beans
1/2 teaspoon salt 1/2 teaspoon black pepper
3/4 teaspoon cumin
4-5 cups vegetable or chicken stock
In a large sauce pan add olive oil, chopped onions, and thyme, and cook for about 5 minutes or until browned over medium heat. Add butternut squash, garbanzo beans, stock, and remaining ingredients and cook for 20-25 minutes. Once the vegetables are soft, remove thyme sprigs and de-leaf the sprigs, pour into high speed blender and blend for 3-4 minutes until desired consistency. Serve warm in a bowl with fresh thyme garnish on top.
1 teaspoon pumpkin seeds
1 teaspoon harissa
1 teaspoon grated turmeric