Butternut Squash Soup

Butternut Squash Soup

This recipe is a long-time favorite! It’s comfort food of the highest order. I like to make mine pretty thick so I tend to use a little less broth, but you can adjust the amount of broth you use to suit your preference.  For a richer, creamier soup, add a can of coconut milk.

When you find just the right balance of salt and cinnamon magic happens, so take your time and find it.  It just takes practice. Play, add, taste. Add again. Taste.

It freezes real well so make double and freeze some containers for fast, healthy meals in a pinch.

When choosing butternut squash, look for one with a long neck and a small bulbous part as there is more flesh in the neck than in the hollow, bulbous end.  You could also substitute cheese pumpkin, kaboucha or kuri squash for the butternut squash with excellent results.

Sprinkle some Spicy Roasted Pepitas on top of this soup when served to make it extra special!

***Time Saving Tip: If the squash is organic, there is NO need to peel it. The same thing goes for the carrots, just scrub them with a vegetable brush. You will save time and improve the nutritional content of the dish by increasing the fiber and nutrients.


Recipe Rating

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About Chef

Tina Annibell

Holistic health coach and self-taught cook with a focus on nutrient-dense, whole food that is gluten-free, refined sugar-free and mostly dairy-free.

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