Warm up with this seriously nutritious butternut squash soup—without leaving home. In order to view the video, please allow Manage Cookies
“The pop of ginger here adds anti-inflammatory action as well as tons of flavor,” says Autumn Bates, C.C.N, based in Manhattan Beach, CA. “Plus, including healthy starchy carbs at dinner—like the sweet potato and butternut squash here—helps to decrease cortisol and improve your deep sleep.”
10 Protein-packed Soup Recipes
Read article
Best of all? You get gourmet taste at under $5 per serving, making it a terrific weeknight recipe for the family (or yourself). You can even make this as your meal-prep for the week, or freeze in batches. Price per serving: $4.97
The 50 Best and Worst Fall Foods, Ranked
Read article
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 2 servings
Prep time 15 min.
Cook time 60 min.
Ingredients
2 small butternut squash, cubed (about 4-5 cups) 1 red onion, diced 1 tsp. olive oil 1/2 tsp. cayenne pinch of sea salt 1 tsp. olive oil 6 cloves garlic, chopped 2 Tbsp. freshly grated or chopped ginger 1 sweet potato, cubed 6 cups water 1/2 cup sharp cheddar 1/4 cup toasted pumpkin seeds
How to make it
Preheat the oven to 415 degrees. On a baking sheet, toss the first 5 ingredients together. Bake for 30 minutes. While the veggies bake, in a large pot over medium heat, add olive oil, garlic, ginger, and a pinch of sea salt. Sauté for 2 to 3 minutes. Add the sweet potato and water. Bring to a boil and reduce to a simmer, cover and cook for 20 minutes or until you can easily poke through the sweet potato with a fork. Add the roasted veggies to the pot. Stir and cook for 5 more minutes. Remove from heat. Using an immersion blender or a blender, carefully blend until smooth. If using cheese, stir the cheese in to combine. Serve topped with toasted pumpkin seeds and an optional additional 1 tsp. drizzle of olive oil.
More News
Highland Park 54 Year Old Is Among Best Scotch Releases of 2023
The Rambler 10 Oz Lowball From YETI is a Must Own
Best Bars in Mexico City for Low-key Cocktail Lounges and Mezcal Shrines
Class It Up With The International Mountains Whiskey Glasses
Best Beers You Should Be Drinking Now
Uncle Nearest Whiskey Lineup Is Rapidly Expanding
All Stories
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
Warm up with this seriously nutritious butternut squash soup—without leaving home.
In order to view the video, please allow Manage Cookies
“The pop of ginger here adds anti-inflammatory action as well as tons of flavor,” says Autumn Bates, C.C.N, based in Manhattan Beach, CA. “Plus, including healthy starchy carbs at dinner—like the sweet potato and butternut squash here—helps to decrease cortisol and improve your deep sleep.”
10 Protein-packed Soup Recipes
Read article
Best of all? You get gourmet taste at under $5 per serving, making it a terrific weeknight recipe for the family (or yourself). You can even make this as your meal-prep for the week, or freeze in batches.
10 Protein-packed Soup Recipes
Read article
10 Protein-packed Soup Recipes
Price per serving: $4.97
The 50 Best and Worst Fall Foods, Ranked
Read article
The 50 Best and Worst Fall Foods, Ranked
Read article
The 50 Best and Worst Fall Foods, Ranked
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 2 servings
Prep time 15 min.
Cook time 60 min.
Ingredients
2 small butternut squash, cubed (about 4-5 cups) 1 red onion, diced 1 tsp. olive oil 1/2 tsp. cayenne pinch of sea salt 1 tsp. olive oil 6 cloves garlic, chopped 2 Tbsp. freshly grated or chopped ginger 1 sweet potato, cubed 6 cups water 1/2 cup sharp cheddar 1/4 cup toasted pumpkin seeds
How to make it
Preheat the oven to 415 degrees. On a baking sheet, toss the first 5 ingredients together. Bake for 30 minutes. While the veggies bake, in a large pot over medium heat, add olive oil, garlic, ginger, and a pinch of sea salt. Sauté for 2 to 3 minutes. Add the sweet potato and water. Bring to a boil and reduce to a simmer, cover and cook for 20 minutes or until you can easily poke through the sweet potato with a fork. Add the roasted veggies to the pot. Stir and cook for 5 more minutes. Remove from heat. Using an immersion blender or a blender, carefully blend until smooth. If using cheese, stir the cheese in to combine. Serve topped with toasted pumpkin seeds and an optional additional 1 tsp. drizzle of olive oil.
More News
Highland Park 54 Year Old Is Among Best Scotch Releases of 2023
The Rambler 10 Oz Lowball From YETI is a Must Own
Best Bars in Mexico City for Low-key Cocktail Lounges and Mezcal Shrines
Class It Up With The International Mountains Whiskey Glasses
Best Beers You Should Be Drinking Now
Uncle Nearest Whiskey Lineup Is Rapidly Expanding
All Stories
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
Makes 2 servings
Prep time 15 min.
Cook time 60 min.
Ingredients
2 small butternut squash, cubed (about 4-5 cups) 1 red onion, diced 1 tsp. olive oil 1/2 tsp. cayenne pinch of sea salt 1 tsp. olive oil 6 cloves garlic, chopped 2 Tbsp. freshly grated or chopped ginger 1 sweet potato, cubed 6 cups water 1/2 cup sharp cheddar 1/4 cup toasted pumpkin seeds
How to make it
Preheat the oven to 415 degrees. On a baking sheet, toss the first 5 ingredients together. Bake for 30 minutes. While the veggies bake, in a large pot over medium heat, add olive oil, garlic, ginger, and a pinch of sea salt. Sauté for 2 to 3 minutes. Add the sweet potato and water. Bring to a boil and reduce to a simmer, cover and cook for 20 minutes or until you can easily poke through the sweet potato with a fork. Add the roasted veggies to the pot. Stir and cook for 5 more minutes. Remove from heat. Using an immersion blender or a blender, carefully blend until smooth. If using cheese, stir the cheese in to combine. Serve topped with toasted pumpkin seeds and an optional additional 1 tsp. drizzle of olive oil.
Makes 2 servings
Prep time 15 min.
Cook time 60 min.
Prep time 15 min.
Cook time 60 min.
Prep time
15 min.
Cook time
60 min.
Ingredients
- 2 small butternut squash, cubed (about 4-5 cups)
- 1 red onion, diced
- 1 tsp. olive oil
- 1/2 tsp. cayenne
- pinch of sea salt
- 1 tsp. olive oil
- 6 cloves garlic, chopped
- 2 Tbsp. freshly grated or chopped ginger
- 1 sweet potato, cubed
- 6 cups water
- 1/2 cup sharp cheddar
- 1/4 cup toasted pumpkin seeds
How to make it
Preheat the oven to 415 degrees. On a baking sheet, toss the first 5 ingredients together. Bake for 30 minutes. While the veggies bake, in a large pot over medium heat, add olive oil, garlic, ginger, and a pinch of sea salt. Sauté for 2 to 3 minutes. Add the sweet potato and water. Bring to a boil and reduce to a simmer, cover and cook for 20 minutes or until you can easily poke through the sweet potato with a fork. Add the roasted veggies to the pot. Stir and cook for 5 more minutes. Remove from heat. Using an immersion blender or a blender, carefully blend until smooth. If using cheese, stir the cheese in to combine. Serve topped with toasted pumpkin seeds and an optional additional 1 tsp. drizzle of olive oil.
Preheat the oven to 415 degrees.
On a baking sheet, toss the first 5 ingredients together. Bake for 30 minutes.
While the veggies bake, in a large pot over medium heat, add olive oil, garlic, ginger, and a pinch of sea salt. Sauté for 2 to 3 minutes.
Add the sweet potato and water. Bring to a boil and reduce to a simmer, cover and cook for 20 minutes or until you can easily poke through the sweet potato with a fork.
Add the roasted veggies to the pot. Stir and cook for 5 more minutes.
Remove from heat. Using an immersion blender or a blender, carefully blend until smooth.
If using cheese, stir the cheese in to combine.
Serve topped with toasted pumpkin seeds and an optional additional 1 tsp. drizzle of olive oil.
More News
Highland Park 54 Year Old Is Among Best Scotch Releases of 2023
The Rambler 10 Oz Lowball From YETI is a Must Own
Best Bars in Mexico City for Low-key Cocktail Lounges and Mezcal Shrines
Class It Up With The International Mountains Whiskey Glasses
Best Beers You Should Be Drinking Now
Uncle Nearest Whiskey Lineup Is Rapidly Expanding
All Stories
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
More News
Highland Park 54 Year Old Is Among Best Scotch Releases of 2023
The Rambler 10 Oz Lowball From YETI is a Must Own
Best Bars in Mexico City for Low-key Cocktail Lounges and Mezcal Shrines
Class It Up With The International Mountains Whiskey Glasses
Best Beers You Should Be Drinking Now
Uncle Nearest Whiskey Lineup Is Rapidly Expanding
All Stories
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
