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Butternut Squash Soup

September 17, 2016

My goal this month was to try one new food a week.


Last week it was bone broth.


This week it is figs. They taste is very mild and they are full of fiber. I topped my Siggi’s vanilla yogurt with chopped figs and cinnamon.


One food that I am always happy to eat is Butternut Squash Soup. It is one of my favorite comfort foods, especially during the Fall times when apples are at their peak and squash are everywhere in the grocery stores.



***Food tip: I am not a fan of peeling and chopping butternut squash since it is so hard to cut through, so I often will buy the frozen, pre-cut bags.


Butternut Squash Soup
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Butternut Squash Soup
Print Recipe
  1. Preheat oven to 425°. Coat frozen squash with 1 tbsp olive oil, salt and pepper. Bake for 15 minutes.
  2. Saute' diced onions in 1 tablespoon olive oil and 1 tablespoon butter in a large pot. Add garlic. Cook until onions are translucent.
  3. Add apples and squash for five minutes. Cover with chicken stock and three bay leaves. Bring to a boil.
  4. Bring to a simmer and let it sit uncovered for 25-30 minutes.
  5. Use a hand blender to blend the entire soup together. Let it cook on low for another 5-10 minutes.
  6. Optional: If you like a more liquid-y, thinner soup: Add 3 cups of water and another 1 tsp of salt.
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