Butternut Squash Soup

Butternut Squash Soup

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 Butternut squash soup is a family favorite here.  It’s creamy, it’s sweet, it’s savory, it’s . . . perfect.  And, made with homemade bone broth, it’s incredibly nourishing.

 
Try my butternut squash soup recipe, but be warned, I’m a “pinch of this and a bit of that” cook and my measurements for this particular recipe are estimated.  Because the bone broth taste varies from batch to batch depending on what seasonings I add to it, you may need more or less of some of the ingredients.  Just taste as you go.
Butternut Squash Soup
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Ingredients
  1. 2 lbs roasted butternut squash
  2. 5 cups bone broth (I use chicken)
  3. 1 tsp salt (more or less to taste)
  4. 1/8 tsp pepper
  5. 1/2 tsp cinnamon
  6. 1/8 tsp nutmeg
  7. 4 tbsp chicken fat or butter
Instructions
  1. 1.  Cut the butternut squash lengthwise, coat inside with coconut oil, place inside-up on a pan and roast in a 400 degree oven for 30 minutes or until soft. Scoop out and set aside.
  2. 2.  Heat bone broth in a large pot until boiling.  Add butternut squash.
  3. 3.  Add all of the other ingredients.
  4. 4.  With an immersion blender, blend soup until it is smooth.
  5. 5.  If the soup is not thick enough for your liking, add arrowroot powder by the 1/2 tbsp until it thickens, blending well between additions to ensure that you don't use too much.
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 Butternut Squash Soup pin