I saw a box of butternut squash soup in the store the other day and it called my name. Not being a fan of things that come in packages, I decided to make it myself. I decided to figure it out without internet research, but based on what I’d put in a butternut squash soup if told I needed to make it from scratch without direction, and this is the result (slightly tweaked). I think it’s quite yummy if I do say so myself.
It’s great for this season, and really quite easy. The hardest part is chopping up the squash. Let me know what you think!
- 1 small onion, chopped
- 1 tbsp chopped ginger, minced
- 1 garlic clove, minced
- 2 tbsp cultured butter (can substitute with 2 tbsp coconut oil if dairy restrictions)
- 1 butternut squash, peeled, seeded and cut in 1/2 ” squares
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 32oz chicken stock (preferably homemade) (can replace with vegetable stock if vegetarian)
- 1 tsp raw honey (can substitute agave)
- add salt and pepper to taste
Saute the onion in butter for 2-3 minutes on medium temperature. Add garlic and ginger, stir to mix and cook for another 1-2 minutes. Add squash. Cook for another 4-5 minutes. Add cinnamon, nutmeg and honey, and stir well to mix. Add chicken stock, bring to a boil, and then reduce heat to minimum and cook until squash is tender (about 20 minutes).
Puree with a handblender and eat!
Feature photo by Hannah Webb
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