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!
- 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
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!