Butternut Squash Soup

By |Published On: April 16, 2024|

 

Butternut Squash Soup

Delicious and nutritious butternut squash soup is easy to make and is wonderful in all seasons! This recipe has options to make the soup as vegan.
Print Recipe
Prep Time 20 minutes
Servings 6

Equipment

  • Immersion hand blender or blender

Ingredients
  

Organic Ingredients

  • 1 large butternut squash, baked
  • ¼ cup coconut oil or butter
  • 1 yellow onion, peeled and chopped
  • 1 gala apple, cored and chopped
  • 1 garlic clove, peeled crushed
  • 1-2 tsp dried ground sage
  • ¼ to ½ tsp sea salt, to taste
  • ¼ tsp pepper to taste
  • pinch ground nutmeg
  • 32 oz vegetable broth or chicken bone broth
  • 1/2 of 13.5 oz can coconut milk (optional)

Optional Toppings

  • 2-3 TB sprouted pumpkin seeds
  • 1 TB coconut yogurt or greek yogurt

Instructions
 

Prepare Vegetables & Apple

  • Heat oven to 425°.
  • Cut butternut squash, lengthwise, and place cut side face down in large glass baking pan with 1-1½" of water in the bottom and bake in oven for 45-55 min or until soft. You can bake the butternut squash the day before or several hours before making this soup to allow the butternut squash to cool off.
  • In a large pot, add coconut oil (or butter), chopped onion, apple, and garlic and cook for approximately 8 minutes on low heat, then turn the burner off.
  • After the butternut squash is baked, let it cool off for at least 15 minutes, if you did not bake the squash in advance.
  • Scoop all of the butternut squash out of the peel and add it to the the large pot with the vegetables (or directly into a blender if you do not have a hand immersion blender).

Blend and Puree Soup

  • If you are using a hand immersion blender, add all of the vegetable (or chicken bone) broth, spices and sea salt to the pot. Blend until pureed and smooth.
  • If you are using a blender:
    Add all of the remaining vegetables, spices, sea salt, and 3 cups of vegetable broth (or chicken bone broth) to the blender and blend until pureed and smooth
    Then pour the soup into the large pot and add remaining vegetable broth (or chicken bone broth) and coconut milk and stir well.
  • Cook on low to medium heat for a few minutes until the soup is heated to your preferred temperature and serve.

Notes

Recipe adapted from Dr. Axe Butternut Squash Soup Recipe
Cheryl's recommended and preferred brands of organic coconut milk and yogurt:
Native Forest Organic Unsweetened Coconut Milk Simple 
Harmless Harvest Unsweetened Plain Organic Cultured Coconut Yogurt