Butternut Squash Soup

Can you tell I am LOVING the change of seasons? I am pretty much obsessed with all things that are warm, involve squash, pumpkin, and the spices cinnamon, nutmeg, cardamom, and cloves! They just make my belly SO happy! My mom and I made this soup recently and it honestly turned out as the BEST butternut squash soup either of us have ever had. So obviously I had to bring it to the blog so that you all could also enjoy it's deliciousness. (insert drool emoji here) This soup is made with SIMPLE ingredients, and roasting the squash and onion before hand results in a major flavor boost! I hope you enjoy this as much as we did! 

Butternut Squash Soup 

Prep time: 20 mins

Cook Time: 45 mins

Total Time: 1 hr 5 mins

Serves: 4     ADJUST SERVINGS AS NECESSARY 

Ingredients

  • 1 tbsp ghee, olive oil, or fat of choice OR spray oil of choice (Trader Joe's Organic spray olive oil with not propellants is great) 
  • 1 large butternut squash, peeled and diced
  • 1/2 medium sweet onion, roughly chopped
  • 2 to 3 cups chicken broth (unsalted, if possible)
  • 1/2 cup full-fat coconut milk *optional (but highly recommended)
  • 1/2 tbsp cinnamon
  • 1/8 tsp poultry seasoning 
  • 1/8 tsp nutmeg 
  • Sea salt and pepper, to taste

Instructions

  1. Pre-heat the oven to 375F. Line a baking sheet with aluminum foil or parchment paper.
  2. Put squash, and onion onto baking sheet. Drizzle with the oil and sprinkle with sea salt. Roast for about 30-45 minutes on until soft and caramelized. (This baking time depends on your oven). You may need to take the onion out first, then allow the squash to keep cooking.)
  3. Remove and allow to cool. If you have a blender or Vitamix, you can probably do the next step in one batch. If using a food processor, you may have to do multiple smaller batches. If you have an immersion blender then there is no need to let squash cool. Proceed to the next step. 
  4. Place roasted veggies, stock, coconut milk (optional), cinnamon, poultry seasoning, nutmeg and a little cracked pepper into the blender. Process for 3-4 minutes, adjusting the amount of stock if necessary to thin the soup out a bit. The result should be a smooth consistency.
  5. ** if using immersion blender blend in pot on stove until smooth, turn heat to medium and allow to heat until desired temperature. 

Recipe Note: 

For a vegetarian soup, replace the chicken broth with vegetable stock. 

If you give this recipe a try I'd love to see! Take a pic and tag @Fare_Toned on Instagram, and use the hashtag #Faretoned! 

Kelsey DuBoisComment