There is nothing better in the Fall than a warm soup for those cooler days. Butternut squash soup is one of my favorites as we change seasons, so I wanted to share one of my favorite recipes with you.
What I love about this soup is as you get more comfortable making it you can also add in different spices that add an additional depth to the flavor of the soup.
This can be used as an appetizer or just a quick lunch or dinner. It typically keeps in the refrigerator for a few days, so if you are looking for something quick to grab while working from home this is a great choice.
- 1-2 Tablespoons of Oil (olive oil, avocado oil, or coconut oil)
- 3 Cups of Chicken Broth
- 1 Onion (yellow or white chopped)
- 3 cloves of garlic (minced)
- 1 Large Butternut Squash (Cubed)
- 2 Teaspoons Freshly Grated Ginger
- 1/4 Cup of Heavy Cream
- 1 TSP Sea Salt
- 1 Tablespoon of Freshly cut Sage
- 1/2 TSP Rosemary
- 1/2 TSP Cracked Pepper
Butternut Squash Soup Directions:
- Sauté the chopped onion using the oil until translucent and add the minced garlic to the pan and sauté for another minute until fragrant. (6-8 minutes)
- Add the cubed squash to the pan and cook until softened (8-10 minutes)
- Add the Chicken Broth, herbs, salt and cream to the mixture and bring to a boil, once boiling reduce to a simmer and cover until squash is completely soft. (20-30 minutes)
- Once the above steps are complete put into a cuisinart or blender. If the soup is too thick add some additional broth to thin to desired texture.
This is such an easy recipe and can’t wait for you to enjoy it as much as I do!