Butternut Squash Soup

I used to think butternut squash soup was so gross. The boxed versions I tried at the grocery store just wasn’t doing it for me.

Of course, I figured homemade would taste better, but I was sooo intimidated! Roasting a butternut squash? Sounds difficult!

Boy, was I wrong.

This soup is incredibly satisfying, comforting and warming. It really is the best fall soup in my opinion!

Squashes this time of year are also incredibly inexpensive and prevalent. I love picking them up from our local grocery store, makes me feel very “seasonal.” 🙂

With a large knife, carefully cut your butternut in half lengthwise. I didn’t get a chance to take photos of my squash, but will take some next time and get them up!

Sprinkle some olive oil, salt and pepper the squash then place on a baking sheet open halves down. Place in oven set at 400 degrees and let roast for half an hour.

When you take it out, it will be soft, easy to scoop out and smell delicious!

In a medium to large pot, add your olive oil (or butter/ghee) over medium heat.

Toss in your onions and let saute until softened. About 5 minutes.

Add your scooped out squash, water, salt/pepper. Bring to a boil then lower to a simmer. Let simmer about 10 minutes.

Carefully pour your soup mixture into a high powered blender. Blend for just a couple minutes until smooth.

Here, you can bring your soup back to your pot and transfer to individual bowls.

Top with hemp hearts if desired!

Butternut Squash Soup

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• Total Time: 50 mins
• Yield: 4 servings 1x

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Ingredients

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• 1 medium to large butternut squash
• 2 tbsp olive oil (or butter/ghee)
• 1 medium onion, chopped
• 6 cups filtered water
• 1 + tbsp salt
• pepper to taste

toppings

• hemp hearts
• parsley

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Instructions

1. With a large knife, carefully cut your butternut in half lengthwise.
2. Sprinkle some olive oil, salt and pepper the squash then place on a baking sheet open halves down. Place in oven set at 400 degrees and let roast for half an hour.
3. When you take it out, it will be soft, easy to scoop out and smell delicious!
4. In a medium to large pot, add your olive oil (or butter/ghee) over medium heat.
5. Toss in your onions and let saute until softened. About 5 minutes.
6. Add your scooped out squash, water, salt/pepper. Bring to a boil then lower to a simmer. Let simmer about 10 minutes.
7. Carefully pour your soup mixture into a high powered blender. Blend for just a couple minutes until smooth.
8. Here, you can bring your soup back to your pot and transfer to individual bowls.
9. Top with hemp hearts if desired!

• Prep Time: 10 mins
• Cook Time: 40 mins
• Category: Soup