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Simple Butternut Squash Soup

Prep: 20 minutes
Cook: 1 hour 30 minutes
Total: 1 hour 50 minutes
This creamy, rich soup is easy and inexpensive to make! Even if your family isn't a big fan of squash, they will likely enjoy this butternut squash soup.
Servings: 4
Calories: 255kcal
Author: K. M. Logan

Ingredients

  • 1 Quart Vegetable Stock
  • 2 Cups Milk any kind; I use rice due to intolerance
  • 2 Teaspoons Cinnamon
  • 1 Tablespoon Garlic minced
  • 1/2 Teaspoon Pepper
  • 2 dashes Pumpkin Spice or a pinch each of cinnamon, cloves, nutmeg and ginger
  • 1/8-1/4 cup Maple Syrup
  • 1 Large or 2 Small Butternut Squash
  • 2 Tablespoons Butter or Oil (coconut, almond, etc.)

Instructions

  • Peel the butternut squash until no skin remains. Chop it into medium sized pieces. Remove the seeds and pulp.
  • If your peeler is not sharp enough to peel the squash simply cook the squash ahead of time by roasting it in the oven. Poke holes in it and roast whole for about an hour at 350 degrees. After the squash cools slice open, remove seeds and pulp. Set aside the flesh of the squash and discard the peel.
  • Add your uncooked peeled squash, or your cooked squash to a large stockpot.
  • Combine remaining ingredients. Whisk or stir together.
  • Bring to a boil then simmer on medium for at least an hour, more if you did not precook your squash.
  • Using an emulsion blender puree the soup until smooth. If you do not own an emulsion blender any type of food processor can be used. You may want to let the soup cool slightly first, and blend in small batches to avoid burns.
  • Keep on low heat until ready to serve.

Nutrition

Calories: 255kcal | Carbohydrates: 39g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 1058mg | Potassium: 844mg | Fiber: 4g | Sugar: 18g | Vitamin A: 20808IU | Vitamin C: 40mg | Calcium: 256mg | Iron: 1mg
courses: Soup
cuisine: American
keyword: gluten free, grain free, Paleo, soup, vegetable