Butternut Squash Soup
One of my favorite things to cook in the fall is butternut squash soup. I love the rich, creamy flavor of butternut squash, and it's so easy to make a delicious soup with just a few simple ingredients. I always start by roasting the butternut squash in the oven. This brings out the natural sweetness of the squash and gives the soup a deeper flavor. Then, I add some homemade chicken or vegetable stock, along with some onions, garlic, and herbs. I let the soup simmer for a while, until everything is nice and tender. Finally, I puree the soup in a blender until it's smooth and creamy. Serve it with a dollop of sour cream or yogurt on top, and you have a perfect fall soup!
Butternut Squash Soup
What could be more cozy on a chilly fall day than a bowl of butternut squash soup? This creamy soup is packed with flavor and is surprisingly easy to make.
To make the soup, start by roasting a butternut squash in the oven until it is soft. Then, remove the skin and seeds and add the flesh of the squash to a blender. Add in some homemade chicken or vegetable stock, along with some garlic, salt, and pepper. Blend until the soup is smooth.
If you want to get really fancy, you can garnish the soup with some crumbled bacon or finely-chopped chives. Serve with a crusty piece of bread for dipping and enjoy!
1-2 butternut squash, peeled, seeded, and cubed (2-3 lbs)
4 tablespoons coconut oil split
Large yellow onion, chopped
3 garlic cloves, chopped
1 tablespoon chopped fresh sage
½ tablespoon minced fresh rosemary
1 teaspoon grated nutmeg
3 to 4 cups chicken broth
Freshly ground black pepper
Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Place the butternut squash on the pan and drizzle each half with just enough coconut oil to lightly coat the squash on the inside (about ½ teaspoon each). Rub the oil over the inside of the squash and sprinkle it with salt and pepper.
Roast until it is tender and completely cooked through, about 30 minutes. Set the squash aside until it’s cool enough to handle, about 10 minutes.
Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes. Add squash.
Add the garlic, sage, rosemary, and nutmeg. Stir and cook 30 seconds to 1 minute, until fragrant, then add 3 cups of the broth. Bring to a boil, cover, and reduce heat to a simmer. Cook for 30 minutes.
Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend. Season to taste and serve with yogurt, bacon, and crusty bread.