Butternut squash soup is rich and creamy, and the bone broth makes it nutrient dense as well. Butternut squash soup is one of my favorite fall meals, it just invites you to light a beeswax candle with dinner, doesn’t it?
Garnish with thyme or other fresh herbs and serve with grain free banana-nut muffins.
Simple Warming Butternut Squash Soup
This soup is simple enough for a week night, and the ginger and garlic add delicious seasoning to the butternut squash.
PrintIngredients
- 1/2 large butternut squash or a whole medium squash peeled and cubed (1.5-2 lbs total)
- 3 tablespoons butter
- 1 pint chicken stock recipe
- 1 teaspoon sea salt
- 1 inch ginger root
- 2 cloves garlic
- Filtered water
Instructions
- Peel and cube half a large butternut squash, or a whole medium one (approx 2 lbs)
- In a medium sized pot, melt butter over medium heat, and add the butternut squash, stirring occasionally for 10 minutes.
- Add in chicken stock.
- Crush the garlic and thinly dice the ginger, add.
- Add salt.
- Fill the pot as needed with water, to within one inch of the top.
- Cover and cook on medium-low for an hour, until the squash is soft.
- Puree using an immersion blender.
- Top with cultured cream or coconut milk.
Nutrition Facts
Simple Warming Butternut Squash Soup
Amount Per Serving (1 serving)
Calories 163 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 5g 25%
Cholesterol 26mg 9%
Sodium 829mg 35%
Potassium 454mg 13%
Total Carbohydrates 15g 5%
Dietary Fiber 1g 4%
Sugars 3g
Protein 4g 8%
Vitamin A 204.6%
Vitamin C 24.7%
Calcium 5.4%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.
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Love this soup! My son requests it for his birthday dinner, and it’s a big hit with the rest of the family. Simple to make and delicious!
So good to hear! I love that he loves soup! What an excellent mama you are :)