Butternut Squash Soup

butternut-soup2-2This soup is super easy to make. Light and creamy . Perfect for a chilly day!

Ingredients:

  • 1 large or 2 medium Butternut Squash
  • Olive or coconut oil
  • 1/2 of an Onion chopped
  • 1 Celery Stock chopped
  • 2 Cloves of Garlic
  • 1/4 to 1/2 tsp Nutmeg
  • 1/2 tsp. Cinnamon
  • 1/4 tsp. Cayenne
  • 1 tsp. Turmeric
  • 2 Bay leaves
  • Salt and Pepper
  • Vegetable Stock
  •  Almond or Coconut milk

To Make This Soup:

  1. Cut the squash in half (length wise) and remove the seeds and pulp.
  2. Brush oil of your choice on the flesh of the squash.
  3. Salt and pepper the squash.
  4. Cover the tops or flesh part of the squash with foil and place foil side down on a baking sheet.
  5. Bake at 350 degrees for 20 to 45 min  depending on the size of the squash.
  6. While the squash is baking cook the onion, garlic, and celery in a small amount of coconut oil until the onions are lightly browned.
  7. Remove from heat and puree the onion mixture in a blender. Adding vegetable stock as needed.
  8. When the squash is cooked remove from the oven and let it cool a few minutes.
  9. Begin scooping the squash out a little at a time and add it to the blender.
  10. Puree the squash adding more vegetable stock as needed.

( You will have to stop and pour the blended squash mixture into your pot ( or slow cooker ) a couple of times as the blender gets too full)

11. Once you have all of the squash blended and back in the pot. Add the spices and heat it through on a low setting.

12. Add almond or coconut milk to desired consistency.

13. Simmer about 20 minutes to let all the flavors come together.

I like almond or coconut milk for the flavor and a little creamy texture but you can omit that and just use vegetable stock if you rather.

Enjoy 🙂

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21 thoughts on “Butternut Squash Soup

  1. Reblogged this on saywhatumean2say and commented:
    I need one of you to come over here RIGHT NOW and make this for me. Would be just perfect with hunks of bread on this rainy wintery day and since I have to go over to a friend’s home to feed her cat and start her pump if the backyard is flooded; so I just don’t have time to make this….BUT
    I WANT IT, IT SOUNDS NUMMY. ~~dru~~

    Liked by 1 person

  2. Guess its time to try this again,at least i know your recipe will turn out good, i tried one i found on Google last year & seriously it tasted like mud,the chickens got the whole pot! @ least they enjoyed it & i still have butternuts from year before last!

    Liked by 1 person

  3. Well started the soup last night,my hubby was not happy having to cut the squash for me & made an awful face when i told him what i was gona make with it & responded isn’t that the stuff you made that tasted like mud?yes dear i replied but this is Shannon’s recipe,so i know it will be good!anyway,it was pretty late at night as i also was preparing to make carrot soup,so i left the squash in the oven overnight & finished this morning,turned out awesome even without the coconut milk,have to add that later as i am going to be canning it all,if we dont eat it all first!

    Liked by 1 person

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