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Butternut squash soup is a delicious fall favorite at our house. The kids love its bright color and sweet flavor, and it is usually an appetizer at Thanksgiving too!
Why Butternut Squash?
When in season, butternut squash is extremely inexpensive (often 29 cents or 39 cents a pound at the farmers market) and keeps for months in a cool place like the pantry.
Butternut is excellent roasted on its own as a simple meal addition, but it really stands out in a creamy soup like this.
I always crave this recipe in the fall. It is naturally sweet and filling, but also naturally healthy! Butternut squash is a highly nutritious and inexpensive vegetable and can also be used for stir frys, roasted vegetable medleys, and more.
Almost as Good as Homemade…
There are nights when I don’t have fresh squash on hand or the time to cook and prep it. I love this brand of pre-made butternut squash soup (it has all of the good stuff just like homemade) and keep it in the pantry to serve with a salad or stir-fry on a busy night.
Butternut Squash Soup Recipe (Fast & Nourishing Meal)
Ingredients
- 1 medium butternut squash
- 1 sweet onion
- 2 TBSP butter (or coconut oil)
- 1 cup coconut milk
- 1 cup (plus more to thin chicken broth)
- salt (to taste)
- 1 dash black pepper
- ½ tsp nutmeg
- ½ tsp garlic powder
- 1 pinch thyme (optional)
Instructions
- Cut top and bottom off the butternut squash and use knife to carefully cut remaining skin off.
- Cut in half and scoop out seeds.
- Chop squash into small cubes and dice onion.
- In a large stock pot, melt the butter and add the diced onion.
- Saute 3 minutes until starting to soften and add squash.
- Saute an additional 5 minutes until squash starts to brown.
- Add coconut milk, broth, and spices and bring to a simmer.
- Simmer about 20 minutes until soft.
- Use a blender or hand blender to puree until smooth.
- Serve warm or make ahead to reheat for a fast meal addition.
Notes
Nutrition
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What’s your favorite fall soup or stew? Ever made this kind? Share below!
Homemade Stevia Extract
Hi Wellness Mama! Thank you so much for all of the information you put out! I was wondering if I could use yorku milk in place of coconut milk in this recipe? I know that yorku is a great low-carb paleo milk but I didn’t know if the flavor profile was right for this. I would try it myself but since yorku is so expensive I wanted an expert opinion before I wasted a product worth 12,000 yen per kilo! Thanks again, all the best!
I’m not familiar with that product…
I accidentally bought a spaghetti squash instead of butternut but I used it anyway and it turned out REALLY good. We are new to Paleo and looking for yummy recipes to make the transition easier. This was definitely a keeper!
Is the coconut milk just from the carton of coconut milk in the dairy section or is it something special in a can? Also, can you give me a measurement in cups or ounces for the medium butternut squash? I don’t normally buy squash, but just bought some already cubed from Costco and have no clue how much would be considered a medium squash. Thanks!
I’m also wondering how many cups one butternut squash provides when cubed. Any idea, Katie?
It depends on the size of the squash but about 2-3 cups.
Would this be freezable? 🙂