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Butternut Squash Soup

Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour
Servings 6
Calories 151

Ingredients

  • 2 Tbsp extra virgin olive oil
  • 1 large yellow onion peeled and chopped
  • ½ tsp sea salt
  • 1 3-pound butternut squash, seeded, peeled, and cubed
  • 1 tsp dried sage
  • ½ tsp dried thyme
  • ½ tsp dried rosemary
  • ¼ tsp ground ginger
  • 3 ½ cups chicken bone broth
  • Salt and freshly ground pepper to taste
  • Unsweetened almond milk optional
  • Raw pumpkin seeds for serving

Instructions

  • All ingredients ready? Let's begin!
  • In a large soup pot over medium heat, warm the olive oil. Add the onion and salt and cook until the onion softens, approximately 5 minutes, stirring a few times.
  • Add the squash to the pot and cook until it begins to soften, approximately 8 minutes, stirring occasionally.
  • Add the sage, thyme, rosemary, and ginger to the pot and cook until the herbs and spices are fragrant about 1-1/2 minutes.
  • Pour the broth into the pot. Bring this to a boil. Then, reduce the heat to a low simmer and cover the pot. Continue to cook until the squash is fork-tender. This should take about 25 minutes.
  • Remove the pot from the heat and allow the soup to cool for about 10 minutes. Ladle 1/2 of the soup into the jar of a blender. Place the remainder into a pitcher or another pot. Blend the soup until smooth and creamy.
  • Pour this back into the soup pot. Repeat with the rest of the soup and pour the second batch into the pot.
  • Turn the heat to medium under the pot, just to warm up the soup. If it is too thick, whisk in some almond milk 1/4 cup at a time until you achieve the desired texture. Season with salt and pepper to taste.
  • Serve the soup while warm with a few pumpkin seeds on top for garnish and crunch.

Video

Nutrition

Calories: 151kcal | Carbohydrates: 17g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Sodium: 259mg | Potassium: 507mg | Fiber: 3g | Sugar: 4g | Vitamin A: 13293IU | Vitamin C: 28mg | Calcium: 69mg | Iron: 1mg