This soup is one of our favorites. It has an incredibly creamy texture and buttery taste without any dairy or flour! It’s the reason for the name Butternut. It also makes a great base for chicken soup or vegetable soup.
The Most Amazing Butternut Squash Soup
Ingredients
- 8 cups best ever chicken stock
- 1 medium butternut squash, baked
- 1/2 t. sea salt
- pepper to taste
Instructions
- 1. Cut a medium butternut squash in half lengthwise.
- 2. Remove seeds and place squash cut side down on a lightly greased baking pan. 9" x 13" works best.
- 3. Bake the squash at 350 for 55 minutes.
- 4. When squash is done let it cool for about 20 minutes before handling.
- 5. Scoop out the squash and place half into blender. Add 4 cups of Best Ever Chicken Stock and blend until smooth. Pour mixture into large soup pot. Repeat with the other half of the squash and pour into soup pot. Add 1/2 t. sea salt or to taste. Stir and serve.
- Servings : 6 - 8
- Ready in : 25 Minutes
- Course : Appetizer
- Recipe Type : Breakfast, Dairy Free, Dinner, Egg Free, Gluten Free, Lunch, Nut free, Paleo, Soup, soy free, Sugar free
- Ingredient : Butternut Squash
Rate this recipe
-
6 People Rated This Recipe
-
Average Rating
-
- (4.5 / 5)
One Response to The Most Amazing Butternut Squash Soup
Leave a Reply
About Chef
Related Recipes
Katrina Nixon
Hi! I’m Katrina, home schooling mother of 3 amazing daughters. I’m an artist, singer, songwriter, musician, health and fitness enthusiast. Read our story!
Gluten-Free/Paleo Cookbooks
Food Gawker
Healthy Aperture
no problem. the reosan it is not popular, squash is not a popular fruit. just keep the temp below 200 degrees for about 2 hours. soaking in salt water for a little while before roasting is ok