Easy Healthy Butternut Squash Soup
Following our blog on Meal Prep, we thought we’d give you a head start. Butternut squash is a highly nutritious and inexpensive vegetable and this easy soup recipe is quick and delicious! You can make this soup ahead and refrigerate it for several days. Just rewarm on the stove-top over low heat.
Prep Time: 20 minutes
Cook Time: 1 hour
6 cups roasted butternut squash
3 Tbsp butter or coconut oil
½ cup diced onion
4 cups chicken or vegetable broth
1 sprig thyme
2/3 cup coconut milk
½ medium apple (optional) peeled, cored and grated*
Pumpkin Seeds (optional) to garnish
This soup starts with roasted squash. Preheat the oven to 375 degrees. Cut the squash in half lengthwise. Using a spoon, scoop out and discard the seeds and dark orange stringy flesh. Place squash cut side down on to a baking sheet. Roast in pre-heated oven for an hour or until very soft when you press on the top of the squash. Remove from the oven and let it cool. Using a spoon, scoop all the roasted squash flesh out and into a bowl.
In a large soup pot, melt butter or coconut oil over a medium heat. Add diced onion and cook, until onion has softened and is translucent. Add the roasted squash. Add the chicken broth and stir to combine well. *If using the optional shredded apple, add it now. Add the fresh thyme sprig. Bring to a light boil over medium-high heat, stirring occasionally. Reduce heat to medium-low and allow to simmer for 20-30 minutes.
Remove the thyme and discard. Use a blender to puree the soup well until smooth. In the soup pot, add the coconut milk to the pureed soup. Stir well to combine and allow to cook over medium-low heat a few minutes to warm through. Taste and enjoy!
Tip: Don't throw away the squash seeds - roast them for a tasty and nutritious snack!