Butternut Squash Soup
It has reached the 20s, fall is officially here. Or maybe we skipped right to winter? Either way, I am not longer rocking shorts and t-shirts outside so summer is gone :-(. The only thing I am happy about is leggings and comfort food. Okay, and Starbuck’s Holiday Flat White, whatever, call me basic, I don’t care, I love all those things.
That being said, it’s squash season AND if I remember correctly, Thanksgiving is a few short days away. I am nothing but thankful for the nutrients and tastes that squash gives me (and you). Butternut, while one of the harder to cut, is my probably one of my favorite squashes. Do people even have favorite squashes?
Every time I say butternut squash, I cannot help but think of Jimmy Fallon’s thank you note to butternut squash:
Squashes are a good source of your B vitamins, beta carotene (converts into Vitamin A in the body) and fiber. That means they will nourish you AND keep you full. Also, if you are looking at reducing carbohydrate intake (or at least REFINED carbohydrate intake), squash just became your new best friend, and there is plenty to go around…
Me and my best (squash) friends
Squash The Holidays
Add a squash to your holiday mix this year and reap the benefits (and the compliments). This butternut squash soup is a go-to in my house. Once you have the butternut squash cooked, you are golden. If you can find it frozen or pureed, heck, make your life easier and go that route! If not, I’ve provided my how-to guide, below, on how to cut and chop a butternut squash successfully.
How To Cut a Butternut Squash
Use this guide to cut (almost) any squash without losing a finger (or a hand.)
Pro Tip: Microwave squash for 1 minute to soften before slicing, will make for a smoother and less dangerous process.
Step 1: Gather a butternut squash, a large cutting board & a sharp knife.
Step 2: Cut Off Both Ends of Squash
Step 3: Slice squash in half, at the logical point between top & bottom (aka: the crease).
Step 4: Peel squash either with a vegetable peeler, or if lazy like me (and don’t want to clean another item) slice with a knife (very carefully) around the edges, leaving as much squash intact as possible.
Step 5: Once peeled, cut the rounder end in half (you should see seeds, if you do not, you’ve chosen the wrong end, try again.)
Step 6: Scoop out the seeds with a spoon (you will probably fling them all over your kitchen, it’s okay).
Step 7: Chop up the entire peeled & de-seeded squash into cube-ish pieces (pat yourself on the back).
Step 8: Place on a lined baking sheet in one layer and put in oven (at 400°F) for 20-30 minutes, or until roasted to your liking! Eat as-is OR use in the soup recipe below, duh.
Butternut Squash Soup FTW!
Now that you know how to deal with that oblong squash, have at this recipe and have your friends and family coming back for more. Enjoy!Print
- 1 Tbsp. olive oil
- 1 large butternut squash, peeled and chopped
- 1 large sweet potato, peeled and chopped
- 1 medium sweet onion, chopped
- 4 cloves garlic, diced
- 2 tsp. ground cinnamon
- 1 tsp. salt (more to taste)
- 1/4 tsp. fresh ground black pepper
- 1–14.5 ounce can full fat coconut milk
- 1 cup broth
- Preheat oven to 400°F
- On a lined large baking sheet, place butternut squash and sweet potato in one layer
- Roast in oven for ~20-30 minutes until edges start to become golden and squash is fork tender
- When squash/potato is done, melt oil in a large pot or Dutch Oven over medium heat
- Add onion and sauté for 2-3 minutes, or until they start to become translucent
- Add garlic and sauté for an additional 2 minutes
- Add bone broth, coconut milk and spices, stir and simmer for ~3 minutes
- Add squash and potatoes and stir to combine
- Allow to simmer for ~5 minutes, stirring frequently
- Using an immersion blender, blend on high until a smooth or desired consistency is reached. (Ok to use a blender or food processor in place of hand blender!)
- Serving Size: 1 soup bowl
Pin Now, Eat Later!