Butternut Squash Soup

In my opinion, there’s no better way to end a chilly November evening than with a hot bowl of creamy butternut squash soup. In fact, I’d have to say that soup has been the theme of the season in my house. I’ve been experimenting with a variety of different soups and what I’ve found is that they are all surprisingly easy to make. It feels like I’m cheating when I’m able to get a full meal on the table without having to spend very much time in the kitchen at all.

This butternut squash soup is hearty and creamy, and pairs perfectly with a side of bread and roasted brussell sprouts. With this recipe, I really tried to accentuate the flavor of the squash, while adding some favorite fall spices like cinnamon, allspice, and pumpkin spice. Trust me, your family’s mouths will be watering while you stir this atop your stove.

What are the Health Benefits of Butternut Squash?

Before we dive into the step-by-step instructions, let’s talk about the health benefits you get from this soup. So you know how the deep orange color of carrots gives you a healthy boost of Vitamin A? Butternut squash shares this property with carrots, so you can meet your daily value of this essential vitamin, which does wonders for your immune system and eyesight, with just one serving. You’re also set to get nearly 40% of your daily value of Vitamin C, an essential antioxidant that plays many roles, of which include boosting your immune system, aiding in the absorption of iron, and eliminating free radicals (think toxins) in your bloodstream. Butternut squash is also rich in highly important electrolytes, like potassium, magnesium, and calcium. A deficiency in any of these can cause some serious issues such as heart dysrhythmias.

Butternut squash is truly a powerhouse of a vegetable because it packs so many nutrients. In the colder seasons when fresh fruits and veggies are not as readily available, it’s helpful to rely on colorful root vegetables, like squash, to make up those nutrients.

Tools and Ingredients

One thing I love about this recipe is that it doesn’t call for that many ingredients. All you need is one butternut squash, half of an onion, a whole bulb of garlic, coconut cream, chicken bone broth, and your choice of spices.

There are two ways you can make this soup. The first is by using an immersion blender to mix up all the ingredients on the stove. The second is to throw the baked ingredients into a commercial blender, then pour it into a pot to continue cooking on the stove. I can imagine that the first method would be easier since it eliminates a step and requires less cleaning afterwards, but since I don’t have an immersion blender at the moment, I always opt to throw it all into a blender.

So here are the tools you’ll need to gather:

• Cutting board
• Large, sharp knife
• Baking sheet
• Blender (either commercial or immersion)
• Large pot
• Wooden spoon for stirring

How to Make Butternut Squash Soup

Step 1:

Preheat the oven to 400 degrees

Step 2:

Start by chopping up your veggies. To cut the butternut squash, use a knife to shave off the outer layer, then cut in half and scoop out the insides. Cut the squash into cubes. Then dice up the onion.

Step 3:

Peel off the papery outer layer of the whole garlic bulb, leaving the skins of the individuals cloves intact. Then chop 1/4 inch off the top of the garlic, exposing the cloves. You’re going to cook the whole garlic bulb together with the other vegetables.

Step 4:

Add all of your vegetables to a baking sheet. I like to then drizzle a good amount of olive oil (1-2 tbsp) over everything, give it a good shake to mix it all together, then crack some salt and pepper over the top. Place this in your preheated oven for 25-30 mins. You’ll know it’s ready when the butternut squash is soft on the inside and crispy on the outside.

Step 5:

Once you’ve determined that the vegetables are done cooking, remove them from the oven and transfer to a large pot over medium heat. The garlic will be soft, so squeeze the contents out into the pot with the rest of the veggies. Add your broth and coconut cream, then blend with an immersion blender until smooth. Alternatively, you can transfer everything to a commercial blender straight from the oven, blend it all together, then pour it into the pot.

Step 6:

Add the spices. Here, you can be a little creative. The recipe calls for pumpkin spice, allspice, and cinnamon, but don’t be afraid to add something else if you feel like it would suit the recipe! You’ll also want to add a little more salt in this step to bring out the flavor of the squash. Once you’re satisfied with the flavor of your soup, dish it up and enjoy!

Butternut Squash Soup – Tips and Tricks

If you have a pressure cooker and would like to save some time, you can simply add all of the raw veggies to the cooker and cook on high pressure for 8-10 minutes. Then continue with steps 5-6.

You can personalize this recipe with other vegetables too! I’ve seen others add carrots, celery, and even apples to spice things up a bit.

To really maximize the artistic appeal of this dish when serving, drizzle some extra coconut milk overtop, sprinkle some thyme or pumpkin seeds, and serve with a side of crusty sourdough bread.