Butternut Squash Soup

Butternut Squash Soup

When the temperature starts to drop, there is nothing like a bowl of hot soup to warm you up! I love making this Butternut Squash soup and it make it regularly for my kids in the fall and winter. This creamy vegan soup is full of antioxidants, a great source of vitamin A and C and a good source of fiber.

Did you know that Butternut Squash is technically a fruit? In my second season of gardening, we added Butternut Squash as a new addition and are really enjoying the fruits of our labor, pun intended! hugebutternutsquash Check out the 9.4 lb., 24 inch squash I picked this week. I can make soup for the whole neighborhood with this one!

Cheat sheet tip: To make prep easier, either buy squash pre-chopped or roast it first to make it easier to remove the pulp.

Watch my video demo making this soup. Written ingredients and directions are listed below.

Yield: 4 servings

Ingredients

  • 2 cups cubed butternut squash
  • 1 onion
  • 1 carrot
  • 1 celery stalk
  • Pinch thyme
  • Pinch sage
  • Cilantro (a handful)
  • 2 cups cooked garbanzo beans (if canned, rinse first)
  • 4 cups chicken or vegetable broth
  • 1 tbsp. coconut oil (cold pressed)
  • 1/2 cup light coconut milk
  • Salt & Pepper to taste
  • 1/8 cup roasted pumpkin seeds (optional)

Directions

  1. Sauté vegetables in coconut oil 3-5 minutes, starting with onions, then adding remaining veggies.
  2. Add broth and bring to a boil.
  3. Simmer until vegetables are soft.
  4. Add 1/2 cup coconut milk.
  5. Simmer on low heat for additional 20 minutes.
  6. Blend.
  7. Garnish with roasted pumpkin seeds
  8. Eat.

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