Can be served piping hot with a hunk of crispy keto croutons, this creamy, nourishing butternut squash soup recipe is comfort food at its finest.

It was a snowy, dreary and a very cold day. I wanted a savory comfort soup. I had butternut squash and decided to make a soup with it. 

To make this easy butternut squash soup recipe, all you need are some simple ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, chopped
• 1 rib celery chopped
• 2 carrots peeled and chopped.
• ½ teaspoon sea salt
• 1 (3-pound) butternut squash, peeled, seeded, and cubed
• 3 garlic cloves, chopped
• 1 tablespoon sage
• ½ tablespoon thyme or rosemary
• 1 teaspoon grated fresh ginger or ground ginger
• 3 to 4 cups organic chicken broth
• Freshly ground pepper.
• Pinch of nutmeg

Preheat your oven to 375. 

Cut open the butternut squash, remove the seeds and peel the outside and cut into chunks. Roast for 30 minutes until golden brown.To cut open your butternut squash I used a rubber mallet to help ease cutting this open without cutting myself. Cut both ends off and then stand up your squash, place your knife on top then gently tap your mallet on top of the knife to ease opening it. 

While the butternut squash is roasting in the oven. In a large pot or dutch oven cook up your vegetables. Drizzle the olive oil in the bottom of your pot. Salt your vegetables and sauté until soften yellow onion, celery, carrots for about 6-8  minutes. Then add in your garlic, sage, thyme and ginger and mix all the savory seasonings to your vegetables. Stir and cook for 30 seconds. Once done add in your broth freshly ground pepper and more salt to your liking. 

When your squash is done, place it in the pot with the rest of the ingredients. Using an immersion blender, food processor or blender blend until smooth. If the soup becomes too thick add in more broth.

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