EASY & DELICIOUS BUTTERNUT SQUASH SOUP

I’m a soup girl and not just during “SOUP SEASON”! I just love eating warm foods that warm up my body all year long.

I also enjoy making soups from scratch because I can get creative with ingredients that are bursting with flavor. I also think it’s pretty hard to screw up cooking soup because the flavors all unite as one. 🙂

Butternut squash when “botanically” speaking is a fruit, more specfically a berry. WAIT – WHAT?!?
I would have never guessed.

In the culinary world it is a vegetable. Butternut squash has some sweet undertones, and has buttery rich flavor. It is great sauteed, roasted, in soups, and even mashed. Sometimes you can even find it pre-cut into fun shapes to use as a noodle replacement.

This Butternut Squash Soup recipe has pretty simple ingredients but is packed with flavor.

I like to serve it with a large baguete and top it with pine nuts and goat cheese. If you aren’t a pine nut and goat cheese fan, that’s okay. Try just a sprinke of fresh parmesan. It’s delicious anyway you serve it.

INGREDIENTS

1 Butternut Squash peeled, seeded, and chopped (or buy in Frozen Vegetable Section)

2 – 16 oz. containers of Vegetable Broth

1 Large Onion – you choose yellow, spanish, or red

2 Cups Celery Chopped

Avocado or Olive Oil

Bay Leaves

Thyme

Sage

Cumin

Salt and Pepper

A Magic Bullet or Blender

DIRECTIONS

Coat the bottom of a large stock pot with some Avocado or Olive Oil.

Saute the onions and celery. Add in the chopped squash. Cook for 5 minutes.

Next add in the vegetable broth, cover and turn heat to medium and cook for about 15-20 minutes.

When squash is tender, remove the pot lid and remove the pot from heat. Let sit to cool.

After cooling, ladel the soup into a blender or magic bullet to create a puree.

Add the puree back to the large pot and simmer until warm.

Serve with toasted baguette or Gluten Free crackers. Top with pine nuts and goat cheese.

ENJOY!