Butternut Squash Soup
April 25, 2022
: 12
: 15 min
: 1 hr
: 1 hr 15 min
: Easy!
Eating Butternut Squash Soup in the fall is like snuggling under a sherpa blanket next to a fire place. It's THAT comforting! Warm, creamy, nourishing, and simple, this soup is bound to brighten up your day. It might seem like a lot of ingredients but the steps are quick and easy. We use a store bought curry powder to make this even more simple but feel free to create your own. Butternut Squash Soup is truly a classic in the fall time. If you're not already out of your seat gathering the ingredients, you're missing out!
Ingredients
- 1 medium/large butternut squash
- 1 large yellow onion diced
- 3 whole cloves of garlic
- 2 large carrots diced
- 2 tbsp avocado oil
- 1/8th tsp freshly grated nutmeg
- 1/4 tsp cinnamon
- 1/4 tsp turmeric
- 1 tsp curry powder
- 1/8 tsp black pepper
- 3/4 can pureed pumpkin (not pumpkin pie filling)
- 1/2-1 can unsweetened full fat coconut milk
- 3 cups vegetable broth
- salt to taste
Directions
- Step 1 Heat oil in a large dutch oven or pot over medium low heat.
- Step 2 Add onions, squash and carrots.
- Step 3 Cook until starting to soften. About 10 minutes.
- Step 4 After about 10 minutes, add the remaining ingredients except coconut milk and salt. Cook 45 minutes.
- Step 5 After 45 minutes, add coconut milk.
- Step 6 Blend the soup into a puree with a blender or immersion blender.
- Step 7 Salt to taste. **If you want this soup without pulp, pour your soup into a wire mesh strainer over a bowl to separate.
Looks so comforting! I am going to give this a try asap I get butternut squashes in my hands 😊
Thank you!! I am so excited for you to try this. You will have to let me know how you like it!