There is nothing like a bowl of hot soup on a chilly fall day, and this butternut squash soup is perfect! Thick, creamy, and delicious this soup is so easy to make. With just a handful of ingredients, you’ll be enjoying this butternut squash soup too.
Is Butternut Squash Edible?
Yes, and it is really delicious too.
How Do You Peel A Butternut Squash?
We use a serrated knife and first slice it in half. With a large spoon, we scrape out the seeds and then take a vegetable peeler and peel the squash.
What Are The Benefits Of Eating Butternut Squash?
Butternut squash is rather low in calories and high in nutrition including vitamin A, C, magnesium, and potassium high in antioxidants and fiber.
What Goes With Butternut Squash Soup?
We love to serve it with a bowl of salad and our favorite dressing. You can also serve it with a sandwich, steamed vegetable, or even a delicious slice of bread.
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Butternut Squash Soup
Supplies:
Ingredients:
4 Tablespoons Avocado Oil
1 Medium-sized Butternut Squash
4 Cloves of Garlic
1 1/2 Cup Whole Milk
1/4 Cup Heavy Cream
1/4 Cup Flour
2 Tablespoons Parmesan Cheese
1/8 Teaspoon Thyme
1/8 Teaspoon Oregano
1/8 Teaspoon Tumeric
Salt to taste
Pepper to taste
Nitrate Free Bacon
Directions:
Wash, peel and chop butternut squash in 1-2 inch cubes.
Sautee butternut squash in a medium size pan, add seasonings and cook until it is almost tender.
Toss in chopped garlic and continue to cook until a spoon can smash the cubes.
Once tender, remove the pan from heat, and use an emersion blender to puree the butternut squash until smooth.
Add 1 cup of milk and cream stir until combined.
Mix 1/2 cup milk with flour until well combined and pour into the butternut squash soup.
Stir over medium heat until thickened.
Top with Parmesan cheese and crispy bacon and serve (serves 3).
Print Recipe
Creamy Butternut Squash Soup
The most creamy and delicious soup full of all the flavors of fall.
Ingredients
- 4 Tablespoons Avocado Oil
- 1 Medium-sized Butternut Squash
- 4 Cloves of Garlic
- 1 1/2 Cup Whole Milk
- 1/4 Cup Heavy Cream
- 1/4 Cup Flour
- 2 Tablespoons Parmesan Cheese
- 1/8 Teaspoon Thyme
- 1/8 Teaspoon Oregano
- 1/8 Teaspoon Tumeric
- Salt to taste
- Pepper to taste
- Nitrate Free Bacon
Instructions
Directions:
Wash, peel, and chop butternut squash in 1-2 inch cubes.
Sautee butternut squash in a medium size pan, add seasonings, and cook until it is almost tender.
Toss in chopped garlic and continue to cook until a spoon can smash the cubes.
Once tender, remove the pan from heat, and use an emersion blender to puree the butternut squash until smooth.
Add 1 cup of milk and cream stir until combined.
Mix 1/2 cup milk with flour until well combined and pour into the butternut squash soup.
Stir over medium heat until thickened.
Top with Parmesan cheese and crispy bacon and serve.
Before you go, check these out!
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