Easy Peasy Creamy Butternut Squash Soup

Butternut squash + soup = match made in heaven. So easy and so delicious. You're gonna love this one!

When I first started cooking, squash looked way to complicated to cook with. I mean, how is one supposed to cut into this hard vegetable? It took me many times to figure out how to cut this vegetable right (without the fear of cutting off my fingers or hand!).

But then I found the lazy way of cooking squash! Prepare for a life changing experience...

Simply place the whole squash in the oven, stabbed with a knife around the whole exterior and bake at 400 for 30-40 minutes. Pull it out, let it cool for 10 minutes and then cut. Seriously. Life changing!

I sliced the off the ends, cut it down the middle and then scooped out the seeds. Your squash is now ready for soup!

Here's another lazy cooking tip: the skin of butternut squash is very tender when cooked. And if you are using it in soup, specifically a blended soup, there's really no need to remove the skin. I KNOW! Just cut it up and toss it in the pot. This is what I did with this soup here. Cooking made easy!

Here's the rest of the ingredients to this easy recipe!

Ingredients:

  • 1 small onion, diced
  • 1 tbsp coconut oil
  • 1 medium butternut squash, cooked and cut into cubes
  • 2 cups bone broth
  • 1 can full fat coconut milk
  • 3 cloves garlic, pressed
  • 1 tsp sea salt

Directions:

  1. In a large pot over medium heat, melt coconut oil. Add onions and cook until translucent.
  2. Add remaining ingredients except salt, cover and simmer for 30 minutes. 
  3. Transfer to a blender using a ladle and blend until smooth and creamy.
  4. Pour back into the pot and add sea salt.

I served this soup with gluten free Brazilian buns and a dollop of cashew cheese. Oh my, it was a whole lotta yum!

My cooking club starts April 4th! Grab all the details below!

Much love,