Creamy Butternut Squash Soup

posted in: Soup | 17

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Butternut squash soup has got to be one of my favorite soups! This recipe started out as an accident, and I actually had no plans to blog it. Luckily I wrote the recipe out as I threw ingredients into a pot, and my family absolutely loved it and insisted that I post it! So here it is, creamy butternut squash soup, minus the cream!

I was also determined to make this insanely easy, so that’s exactly what I did, and it turned out to be the best butternut squash soup I’ve ever had! Yay for delicious accidents! Enjoy!

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Ingredients – 

  • 1 large butternut squash, peeled, de-seeded, and cut into 1” cubes
  • 5-6 cups chicken broth (preferably homemade/organic)
  • 6 garlic cloves, peeled
  • 1 medium sweet onion, chopped
  • 1 cup full-fat coconut milk
  • 2-3 tbsp ghee (or grassfed butter if you do dairy)
  • 2 tbsp dried sage (or ¼ cup fresh, minced)
  • Salt & pepper to taste

Directions – 

1. Place the cubed butternut squash, chicken broth, garlic cloves, onion, coconut milk, and ghee in a large pot. Bring to a boil. Lower the heat and simmer for about 20 minutes, or until the squash is super tender.  Add the sage during the last 5 minutes of cooking.

2. Blend the soup with an immersion blender and season with salt and pepper. **Another option is to blend the soup in a regular blender, just be VERY careful doing this while the soup is hot!

3. Well that was easy! Slurp up!

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17 Responses

  1. Debbie
    | Reply

    What brand of coconut milk to you use? I’m still in the learning stages and there are way too many types out there! Thanks, D

    • livinglovingpaleo
      | Reply

      Hi Debbie! I just added a link where it says “coconut milk” in the ingredient list, so that you can see an image of what I use. The brand is called Natural Value, I prefer it since the can is BPA and guar gum free 🙂 It has a different texture, so if you’re worried about that at all, I’ve heard Thai Kitchen is a good brand too!

      • Debbie
        |

        Awesome! Thanks 🙂

  2. adashofmeg
    | Reply

    i love a good butternut squash soup! i would love to try your version sweetie! i never made mine with ghee or coconut milk before!

    • livinglovingpaleo
      | Reply

      Thanks Meg! I hadn’t either until this accident happened, and I just loved how it turned out! Hope you love it too 🙂

  3. Just Love Your Guts
    | Reply

    Sounds delicious and so simple!! You know how I love simple! Totes making this tomorrow!!

  4. Home Is Where We Park It
    | Reply

    I love the addition of coconut milk. I actually made butternut squash soup today and added leeks for additional flavour, but I am going to try the coconut milk next time! Thanks for sharing!

    • livinglovingpaleo
      | Reply

      That’s such a great idea to add leeks, yum! I really liked the addition of coconut milk, it was super yummy 🙂

  5. Leticia
    | Reply

    ok, I may have a dumb question. The coconut milk in the can, do I shake it up first before I open and measure out 1C? I’m asking because I’m not familiar with this and I’ve only ever opened up 1 can before and noticed that it was kinda separated.

    • livinglovingpaleo
      | Reply

      Not a dumb question at all! You definitely want to shake the can first, that way the coconut fat and water will mix together 🙂 Hope you enjoy this soup!

      • Leticia
        |

        I tried it tonight. So delicious! Thanks

      • livinglovingpaleo
        |

        Yay! Thanks for letting me know, Leticia! <3

  6. […] Recipe HERE […]

  7. Ashley Millan
    | Reply

    Would a food processor work the same as the immersion blender?

    • livinglovingpaleo
      | Reply

      Absolutely! A food processor or regular blender works great, just be careful as the soup will be really hot 😉

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