The Most Amazing Butternut Squash Soup

Published on January 1, 2015 | In American | By |

- Prep Time
- 15 Minutes
- Cook Time
- 10 Minutes
- Yield
- 4 quarts
- Difficulty Level

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.

Fat Free

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.