I love simple recipes like this one. With only a couple of steps involved and just four easy to find, healthy, whole food ingredients, this butternut squash soup is a keeper.
I love talking food with people and a couple of weeks ago, a friend at work told about her recipe for butternut squash soup. I didn’t need to write it down and that, I loved. When it comes to eating healthy, for some people one of the drawbacks is all of the cooking. Unfortunately, you can’t really rely on packaged foods or restaurants to serve up healthy, organic, non GMO meals. Boo-urns! Luckily, this is a really quick and easy meal to throw together. It’s great for a light dinner and can be packed up for lunch the next day. It’s also a great detox soup, if you may be thinking of doing a winter time cleanse or detox. I’m planning on doing one myself soon, so stay tuned if you’re interested in that kind of thing.
Anyway, back to the soup.
Lisa (who shared this gem with me), gave me simple instructions.
All you need are the following:
Chop up the onion and sweat it down. OK. I can do that. I used the coconut oil to sauté my onions. Mmmmmm.
While that happens, peel and chop up the butternut squash. I find it easiest to slice the top and bottom off then chop the squash in half, separating the bulby bottom from the chunk of a stem. Then peel ‘er up and roughly chop into pieces. Because I will be pureeing the soup, I’m not too bothered how perfect my chop looks.
Into the pot with the onion goes the squash. Then … dun dun dun … Lisa’s secret ingredient. A single cinnamon stick.! Cover the lot with broth, bring it to a boil and then simmer.
Using my trusty immersion blender, I am able to transform these simple four ingredients to silky, creamy soup.
Clean and purely healthy.
As an Amazon Associate I earn from qualifying purchases.
- Heat coconut oil over medium low in a large pot. Add in the chopped onion. Stir well and season with sea salt and fresh pepper. Saute until softened, stirring occaisionally, about 7-10 minutes
- Meanwhile, peel and chop your squash
- Add them to the cooked onions and cover with the broth. Stir in the cinnamon stick and bring to a quick boil. Lower heat and simmer over medium low for 25-30 minutes, until the squash is tender
- Remove from the heat, take out the cinnamon stick and discard. Using an immersion blender, puree until smooth
- Serve warm