Butternut Squash Soup Recipe
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. I love serving this dish on cool fall evenings and cold winter afternoons. The richness fills our tummies and warms our hearts and bodies.
Butternut squash soup is not terribly difficult to make. The hardest part is cutting and roasting the squash. Recently, I’ve seen frozen, diced butternut squash in the freezer section at the grocery store. I haven’t had a chance to try it yet, but if you want to save time, I definitely recommend buying the frozen, pre-diced butternut squash to use in this recipe.
If you do use pre-diced squash, skip step one of the recipe and add the butternut squash dices to the boiling broth. When they are soft, blend them with an
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 you add to it, you may need more or less of some of the ingredients. Just taste as you go.
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Butternut Squash Soup
- 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.
- Heat bone broth in a large pot until boiling. Add butternut squash.
- Add all of the other ingredients.
- With an immersion blender, blend soup until it is smooth.
- 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.