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Food allergy guide and meal plans

Herbed Butternut Squash Soup

Herbed butternut squash soup

December 8, 2016 //  by Marian Mitchell//  22 Comments

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I’ll be honest with you. Butternut squash is my least favorite of the winter squashes. That doesn’t mean I haven’t found ways to eat it that taste great, I have. Restaurants can make pretty much anything taste great, but doesn’t always happen at home. One of my restaurant favorites, butternut squash soup, is one of those recipes that up until this month I wasn’t able to recreate to taste even remotely delicious at home. Well after MANY attempts, I FINALLY have a recipe I absolutely love.

I have had many people tell me that the secret to a great tasting butternut squash soup is adding cream. It balances the flavor. Well, I can’t have dairy and I didn’t like it with any other milk replacements. Then it hit me! Potatoes and sweet potatoes give soups a creamy texture! I wanted to keep that bright orange color, so I decided to use a sweet potato. Then I wanted to give the soup more flavor and decided to add my favorite herbs, basil, thyme, and an Italian blend. Viola! A delicious soup was born. I am SO excited!

The Ingredients

For this recipe you’ll need a 6-8 inch long butternut squash, 1 small to medium sized sweet potato or garnet yam, one yellow onion, 1 gala apple, 3 cups of chicken bone broth (regular broth or vegetable broth), 1 clove of garlic, salt, and dried basil, Italian herbs, and thyme. You’ll also need a large baking sheet and a blender, either immersion or stand up. My biggest piece of advice for this recipe is not to skip the salt. Salt gives the food flavor and it’s good for you! Too little is just as harmful as too much. 

Directions

Preheat your oven to 375 degrees. Take your squash, cut off each end, then cut in half length wise. Scoop out seeds and strings with a spoon. Cut each half into half width wise, making four pieces, lightly coat with extra virgin olive oil and salt and place on a large baking sheet skin side down. Wash off your yam/sweet potato, leaving the skin on, place on your baking sheet with the squash. Peel and chop your onion in 4 quarters. Do not break them apart. Place on the baking sheet. Cut your apple into 4 pieces, not including seeds and stem, place skin side down on the baking sheet. Bake for 30-40 minutes, until squash is soft. If the apple and onion start to look like they are getting dark, remove and place in your blender.

Once the squash is soft, remove from the oven and let cool for a 5-10 minutes. While that is cooling, warm up your broth of choice to steaming hot but not boiling. Add to blender. Remove sweet potato from the skin (throw away the skin) with a spoon and add to the blender. Then scoop out the squash from the skin (again, throw the skin away) and add to blender. Add clove of garlic, salt, and herbs. Blend until smooth and serve warm!

Enjoy!

butternut squash soup

Have you tried this recipe? Share your thoughts below!

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Herbed butternut squash soup

Herbed Butternut Squash Soup

Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Servings 4 ish

Ingredients
  

  • 1 6-8 inch butternut squash
  • 1 small sweet potato
  • 1 yellow onion
  • 1 gala apple
  • 3 cups chicken bone broth or broth or vegetable broth
  • 1 clove garlic
  • 1 tsp salt plus some for roasting vegetables
  • 1 tsp dried basil
  • 1/2 tsp dried italian herbs
  • 1/2 tsp dried thyme

Instructions
 

  • Preheat your oven to 375 degrees.
  • Cut off the ends of your butternut squash, cut in half lengthwise and scoop out the seeds and strings. Cut into fourths. Coat lightly with olive oil and a little salt. Place on baking sheet meat side up
  • Wash off skin of sweet potato and place on baking sheet.
  • Cut onion into quarters. Lightly coat with olive oil and salt. Place on baking sheet.
  • Cut apple off core into 4 pieces. Place on baking sheet.
  • Roast for 30-40 minutes, until butternut squash is soft. If you need to remove apple and onion before the squash is soft just remove from the oven, put in your blender and wait.
  • Once squash is done. Remove from oven and let cool for a 5 minutes.
  • Warm desired broth type until hot. Add to your blender.
  • Scoop squash and potato out of skin, leaving skin behind to toss. Place in blender.
  • Add salt and herbs.
  • Blend until smooth and serve warm.

Category: Entrees, Nutrition, paleo, Recipes, Side Dishes, UncategorizedTag: apple, bone broth, butternut squash, fall, soup, squash, winter

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Reader Interactions

Comments

  1. Lisa Elaine

    December 12, 2016 at 2:23 am

    Sending this straight to my mom who loves to cook! Nice post girl!

    Reply
  2. Chloe

    December 12, 2016 at 10:01 pm

    Mmmm! I love butternut squash! Never really thought about making it into a soup, hehe! This definitely seems worth the try!

    xo, Chloe // http://funinthecloset.com/ms-dress-zip/

    Reply
  3. Lisa Chase

    December 12, 2016 at 10:02 pm

    I’ve never thought to put apple in my squash soup, thanks for the tip!

    Reply
    • Marian Mitchell

      December 13, 2016 at 4:40 pm

      I was amazed at the difference the apple made.

      Reply
  4. Christina Berger

    December 12, 2016 at 11:09 pm

    I love butternut squash! I will need to try to make this using your recipe!

    Reply
  5. Kandja Sylla

    December 13, 2016 at 1:46 am

    Definitely trying this! Just what I need during this cold weather. Great post! xx

    http://www.prettyweirdbombshell.com/easy-vancouver-hikes-for-beginners/

    Reply
    • Marian Mitchell

      December 13, 2016 at 4:37 pm

      Thank you Kandja!

      Reply
  6. shannon

    December 13, 2016 at 4:08 am

    Sounds tasty, looking forward to trying this out

    Reply
  7. Amanda

    December 13, 2016 at 7:40 am

    I love using butternut squash in soups, adding this one to pinterest to try later thanks.

    Reply
  8. Kristine-Bites of Flavor

    December 13, 2016 at 4:03 pm

    This recipe sounds amazing!! I have some frozen butternut squash that I need to use so this is perfect!

    Reply
  9. Idriss

    December 13, 2016 at 9:43 pm

    Another delicious recipe ! Thank you for sharing again

    Reply
  10. Chloe

    December 14, 2016 at 12:03 am

    This sounds soooo good! I LOVE pumpkin soup with hot, fresh bread rolls and butter. So good for Winter

    Reply
  11. Danay

    December 14, 2016 at 12:48 am

    This looks yummy. I love butternut squash soup.

    Reply
  12. Anastasia

    December 14, 2016 at 9:45 am

    This soup recipe looks very comforting, and I like the variety of flavours in it – looks like a perfect treat for winter to me 😉

    Reply
  13. Anna nuttall

    December 14, 2016 at 10:46 am

    Yum this look amazing! I love butternut squash soup.

    Reply
  14. Hanna

    December 14, 2016 at 10:57 am

    Yum! Looks and sounds delicious! Going to try it out

    Reply
  15. T.M. Brown

    December 14, 2016 at 1:06 pm

    This looks delish and I love butternut squash when done right. The apple adds a little sweetness to it. This would be perfect on a snowy day.

    Reply
  16. Helen Vella

    December 14, 2016 at 6:19 pm

    I love butternut squash it is one of my favorite vegetables and my very very favorite soup. However I cheat and buy it ready cut as cutting it is such a task. Thanks for the recipes I will give them a try.

    Reply
    • Marian Mitchell

      December 14, 2016 at 6:30 pm

      It is such a task! That’s why I’m lazy and roast it in half then scoop it out haha

      Reply
  17. Jenni

    December 17, 2016 at 6:44 am

    This sounds delicious, going to have to try it 🙂

    Reply
  18. Maya

    December 19, 2016 at 5:35 am

    Looks good!

    Reply
  19. Emily

    January 17, 2017 at 11:01 pm

    Mmm this looks so comforting and wholesome 🙂

    Reply

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