Butternut Squash Soup

Free & Easy Butternut squash soup is a delicious, healthy and filling dish to warm you up on those chilly winter days. It’s made with butternut squash, apples, carrots and celery in a creamy broth.

This recipe calls for roasting the butternut squash before making the soup. If you want to skip that step, feel free to just puree the ingredients together.

If you want to add more depth to your soup by roasting the squash first, read on for our detailed instructions!

For this recipe, we’re using one large butternut squash (about 2 pounds). You can also use two small ones if you don’t have much time or storage space. For ingredient amounts and directions, check out our full recipe below!

For a delicious and nutritionally dense soup, try Butternut Squash Soup. This recipe combines butternut squash with sweet potatoes to make a filling and creamy soup.

Ingredients:

-1 medium butternut squash (about 3 pounds)

-4 cups water

-1 cup coconut milk

-2 tablespoons olive oil or ghee

-3 large sweet potatoes (about 1½ pounds), peeled and diced into ½-inch pieces

-2 medium carrots, diced into ½-inch pieces

-1 stalk celery, diced into ½-inch pieces

Directions:

1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper; set aside. Cut the butternut squash in half lengthwise through its sides; scoop out seeds and discard or save for another use.

Place squash halves cut side down on the prepared baking sheet; roast until tender yet firm, about 30 minutes