It is that time of year where you want soup and you want butternut squash. One of my favorite soups is butternut squash soup. I created a recipe that does not require you have the one-kind-of-use kitchen gadget of an immersion blender. I have secretly wanted one so I could make this soup but am against single use kitchen gadgets since I only have 5 cabinets in my entire kitchen (but I have tons of windows)!!! I also wanted to make a soup that did not have dairy in it, I am dairy lover and can have it in anything but some of the people in my family who would like it do not so I wanted to create something tasty and dairy free. You can adapt this recipe easily to be vegan if you use veggie stock.
- One medium to large butternut squash
- 2 tablespoons coconut oil
- 1 quart of organic chicken stock (or veggie stock)
- 1 medium onion
- 1 tablespoon of olive oil
Peel the squash and cut into cubes (many stores sell squash already cubed get two packages because one will probably not be enough). Melt the coconut oil and pour over the cubes. Place on a baking sheet and put in a 400 degree oven for 40 mins (or until soft and just starting to get golden.
In a large sauce pan place the olive oil in the pan and saute the finely diced onions until they are just translucent. Add chicken stock and start to simmer.
Take the roasted squash and place in a food processor until pureed. Add the puree to the saucepan and mix with a whisk until fully mixed. Let simmer for 10 mins so the flavors can mix together.
Storage: Because there is no dairy this will store longer in the fridge and the freezer. I keep mine in mason jars in single servings so I can bring it for lunch everyday.
What is your favorite kind of soup?
Looking for some other yummy recipes I linked this up at Turn Back The Clock’s What’s Cooking Wednesday.