Butternut Squash Soup

My favorite way to prepare butternut squash is in a soup, and more specifically this soup! You can roast the butternut squash ahead of time and use it on a night that you are crunched for time. Without the roasting of the squash, this soup comes together in just over 30 minutes.


Preparing the Squash:

  1. Preheat oven to 375 degrees.
  2. Rinse and dry the outside of the butternut squash. Taking the tip of a knife, poke tiny holes over the entire surface of the squash.
  3. Place in a roasting dish and bake for an hour, a knife should easily insert all the way through the squash.
  4. Remove and let cool.
  5. Cut butternut in half lengthwise and scoop out seeds.
  6. Scoop the butternut squash flesh into a mixing bowl and set aside.

Making the Soup:

  1. In a large soup pot, heat ghee or oil over medium heat.
  2. Add onions, garlic, and a pinch of salt and sauté until onion is translucent, 5 minutes.
  3. Stir in the nutmeg, cinnamon, and sage; coat onion mixture with spices.
  4. Add the butternut squash, chicken stock, 1 teaspoon salt, a dash or two of pepper and bring to a boil; reduce to a simmer, cover with a lid, and cook for 30 minutes.
  5. Turn off heat and puree in a blender or use an immersion blender.
  6. Stir in the cream, adjust seasonings, and serve.

Recipe Credit

Beth Blessing (Organic Beth) has a Masters in Nutrition and is the co-founder of Green Bean Delivery. She is a mother of three that loves supporting family farms and searching for unique, artisanal products. Her goal is to help others eat better and live a more natural, holistic life through healthy recipes and practical tips. Follow her on Facebook: @OrganicBeth