The best butternut squash soup recipe ever

How can you not love it when it has a heart in it?

How can you not love it when it has a heart in it?

I try new butternut squash recipes every fall.  I end up sort of liking them, but not loving them.  I finally found a recipe I really liked and I tweaked it a little bit until I loved it.  It’s simply delicious and perfect for fall.  This recipe is easily doubled and would make a great addition to your Thanksgiving meal spread.  I promise you will love it and so will everyone else who tries it! The best part is it’s so easy to make this soup with fresh local organic produce this time of year.

 

 

The Best Butternut Squash Soup Recipe
The perfect blend of spices with butternut squash, sweet potatoes and apples
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Ingredients
  1. 1 large butternut squash
  2. 1 large or 2 medium sweet potatoes
  3. 2 garlic cloves
  4. 2 tbsp coconut oil
  5. 1 large yellow onion, diced
  6. 1 quart vegetable broth (preferably low sodium)
  7. 1 large apple, pealed and diced (I like to use a honeycrisp or other similar sweet and tart variety)
  8. Pinch of sea salt
  9. 1/2 tsp black pepper
  10. 1 tsp ground ginger
  11. 1 tsp cinnamon
  12. 1/2 tsp ground nutmeg
  13. 1/2 tsp dried sage
Instructions
  1. Preheat oven to 375 degrees.
  2. There are 2 ways to prepare the squash and sweet potatoes. Option 1: Peal and dice (and remove squash seeds) them into roughly one inch cubes. Toss them in 1 tablespoon melted coconut oil. Add 2 whole garlic cloves and place them on a cookie sheet or in a glass baking dish. Option 2: Cut the squash in half, remove seeds, spread cut side with 1 tablespoon coconut oil, and put garlic cloves in the hollow part of the squash. Place the squash cut side up on a cookie sheet or in a glass baking dish. Poke a few holes in the sweet potatoes with a fork and also place on cookie sheet or in baking dish.
  3. Bake for 45 minutes or until squash and sweet potatoes are fork tender.
  4. While the squash and sweet potatoes are roasting in the oven, heat 1 tablespoon coconut oil in a large pot. Add diced onion and stir until softened. Pour in vegetable broth and apple.
  5. If you cooked the squash and sweet potatoes with their skin on, scoop out their meat and add to soup. If you cooked them already diced, add them into the soup as is. Also throw in the whole garlic cloves.
  6. Cover and simmer 20 minutes or until the apple is tender (the squash and sweet potatoes should already be tender).
  7. Stir in spices.
  8. Pour the soup into a food processor or blender and blend until smooth and creamy (may need to be done half at a time).
Variations
  1. Only blend half the soup and keep half of it chunky if you like some texture to your soup.
  2. You can also add a cup of water if you prefer your soup thinner.
Adapted from Skinny Bitch Ultimate Everyday Cookbook
Adapted from Skinny Bitch Ultimate Everyday Cookbook
The Running Mom http://the-running-mom.com/
 

Stop taking pictures and feed me, lady

10 month old approved. Stop taking pictures and feed me more soup, lady

Comments

  1. says

    There’s that adorable baby! I love the sounds of this recipe, especially since it also includes sweet potatoes. I have all the ingredients so will make it this week!

  2. Ceyda says

    I tested this soup over Thankgiving and can assure everyone that it was pure deliciousness. :) Thanks, Kristen, for having us over and making this tasty soup.

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