Butternut squash soup is a classic fall favorite, a hearty and comforting dish that is both delicious and nutritious. This soup is a great way to warm up on a chilly autumn day.
The main ingredient of the soup is butternut squash. It is rich in vitamins A, C, and E, as well as potassium, magnesium, and iron. Butternut squash is also high in dietary fiber and has a mild, sweet flavor. The flesh of the squash is roasted to bring out its natural sweetness, then pureed with broth and spices to create a smooth, creamy soup.
The soup can be enjoyed on its own as a light meal, or paired with crusty bread or a salad for a heartier meal. For extra flavor, try adding a pinch of nutmeg or cinnamon to the soup.
The soup is easy to make and can be cooked in one pot on the stovetop. First, the squash is roasted in a preheated oven until it is tender. Then the squash is pureed with chicken or vegetable broth, garlic, and spices. The soup is simmered until it has a creamy texture.You may omit the roasting part and just cook it in the pot with the chicken broth.
Finally, the soup can be garnished with a dollop of sour cream and chopped parsley. For a more decadent version, top the soup with crumbled bacon and shredded cheese.
Butternut squash soup is sure to become a fall favorite in no time. It’s a simple, yet tasty dish that is sure to please the entire family. The savory flavors and creamy texture make it a comforting treat for any chilly autumn day.
Fall Favorite Butternut Squash Soup
Course: Lunch, DinnerCuisine: AmericanDifficulty: Medium5
servings15
minutes25
minutes390
kcal40
minutesI love making this soup because it is so easy! The most challenging part is peeling and cutting the butternut squash, though! I found that Costco has peeled and precut squash and this soup became a staple in our house during the fall season. Sometimes I add a tiny dash of cayenne pepper to bring out the fire and add more flavor. But be careful if you decide to do that! A tiny bit of cayenne pepper goes a LONG way!
Ingredients
1 Tbsp 1 avocado oil
1 medium 1 onion chopped
3 cloves 3 garlic, minced
5 cups 5 peeled & chopped butternut squash
1 can 1 full-fat coconut milk (14 ounces)
2-3 cups 2-3 bone or chicken broth (water for a vegan option)
1/4 tsp 1/4 ground cinnamon
roasted pumpkin seeds and coconut milk for garnish (instead of sour cream) – omit for the AIP diet.
sea salt to taste
Directions
- Add oil, chopped onion, and garlic to a large pot set on medium-high heat. Sauté for 5-8 minutes, stirring frequently.
- Add chopped butternut squash and seasoning to the pot.
- Add coconut milk and bone broth to the pot and bring it to a low boil over medium heat.
- Reduce heat to low, cover, and simmer for 15-20 minutes. The squash should be tender once cooked through.
- Cool off the soup to room temperature, transfer the soup to a blender, and purée on high until creamy and smooth.
- Pour the soup back into the large pot. Reheat if ready to eat it, if not – put the pot into the fridge.
- Garnish with roasted pumpkin seeds and coconut milk, and serve!
Notes
- Do not use an immersion blender, as it does not blend the butternut squash enough.
- Stay away from pouring hot liquids into the blenders with plastic jars. The best is to wait till the soup cools off.
