Simple Butternut Squash Soup
Happy Monday, friends. Soup season is upon us. Well, honestly, it’s a few months away here in Charleston because it’s hot as blue blazes but it is storm season. And storms call for soup too!
I made this recently and it was so delicious I stuck half in a jar to take to mom. She approved! It also happens to be #dairyfree, #paleo, #glutenfree, #whole30 and all the other things (we are fairly dairy and gluten full over here but I always love when I can share a recipe for people who can’t tolerate them).
Simple Butternut Squash Soup Ingredients:
- 2 (16 oz.) bags of pre-chopped butternut squash (approx. 4 cups, give or take); you can also use frozen cubed squash! I have been buying it from Whole Foods and it works great. You could also roast an entire butternut squash. Basically, there are many options.
- 1 sweet onion, roughly chopped
- 1-2 apples, roughly chopped, no need to peel
- 2 tbs olive oil
- pinch of salt
- 1/4 tsp cinnamon
- 1/4 tsp turmeric
- 1/4 tsp salt
- 1/3 c broth
- 1/2 can to one full can full-fat coconut milk (depending on how thick and creamy you like your soup)
TO MAKE
Step One: Toss the squash, onion, and apple in the olive oil (season with a little salt and pepper)
Step Two: Roast at 400 for 30 minutes, tossing halfway through
Step Three: Once done roasting, throw it in the blender with everything else. yep, all of it! turn it on and blend, adding the coconut milk to desired thickness
It yields approx 4 cups. That’s it! Let me know if you try it and hope you enjoy it!
Simple Butternut Squash Soup
*Yields approx 4 cups
Ingredients
2 (16 oz.) bags of pre-chopped butternut squash (approx. 4 cups, give or take); you can also use frozen cubed squash! I have been buying it from Whole Foods and it works great. You could also roast an entire butternut squash. Basically, there are many options.
1 sweet onion, roughly chopped
1-2 apples, roughly chopped, no need to peel
2 tbs olive oil
pinch of salt
1/4 tsp cinnamon
1/4 tsp turmeric
1/4 tsp salt
1/3 c broth (chicken or vegetable)
1/2 can to one full can full-fat coconut milk (depending on how thick and creamy you like your soup)
Directions
- Toss the squash, onion, and apple in the olive oil (season with a little salt and pepper)
- Roast at 400 for 30 minutes, tossing halfway through
- Once done roasting, throw it in the blender with everything else. yep, all of it! turn it on and blend, adding the coconut milk to desired thickness
Kate – I made this yesterday to prep for Hurricane Florence and it was a huge hit with everyone! I accidentally doubled the squash so I left it roasted and added it to the purée —-deeeeelish! Thanks for posting such easy and healthy meal options. Take care! Hoping today is the day for baby #3
This is one of my favorite recipes every Fall! I made is yesterday and also roasted .5 lb of carrots and threw it in. I needed to increase the liquid a bit with that addition but it was good and a great way to use up stuff in the fridge!
Next time I also plan to roast garlic on the baking sheet with the veggies and add that too.
That sounds heavenly! Thank you so much for sharing!
I love this recipe! I come back to it every fall. It’s so simple. I buy the frozen organic butternut squash from Aldi, and it really couldn’t be easier.
You’re reminding me I should make this!
Made this tonight on one of our first bitter cold nights of the season and it was delish! Grabbed a container of squash at Costco and it was perfect. So easy and came out creamy with delightful fall flavor!
Delightful with fall flavor is the perfect description! I’m so glad to hear you enjoyed it.
Hi Kate! Do you know if this will freeze well? Looks delish!
Yes it freeezes great!
I made this recipe this weekend and it is seriously the best! So creamy and hearty and hits just the right spot.
So glad you love it, Nellie! The creaminess is so good, I agree!