Butternut squash soup has got to be one of my favorite soups! This recipe started out as an accident, and I actually had no plans to blog it. Luckily I wrote the recipe out as I threw ingredients into a pot, and my family absolutely loved it and insisted that I post it! So here it is, creamy butternut squash soup, minus the cream!
I was also determined to make this insanely easy, so thatās exactly what I did, and it turned out to be the best butternut squash soup Iāve ever had! Yay for delicious accidents! Enjoy!
Ingredients āĀ
- 1 large butternut squash, peeled, de-seeded, and cut into 1ā cubes
- 5-6 cups chicken broth (preferably homemade/organic)
- 6 garlic cloves, peeled
- 1 medium sweet onion, chopped
- 1 cup full-fat coconut milk
- 2-3 tbsp ghee (or grassfed butter if you do dairy)
- 2 tbsp dried sage (or Ā¼ cup fresh, minced)
- Salt & pepper to taste
Directions āĀ
1. Place the cubed butternut squash, chicken broth, garlic cloves, onion, coconut milk, and ghee in a large pot. Bring to a boil. Lower the heat and simmer for about 20 minutes, or until the squash is super tender.Ā Add the sage during the last 5 minutes of cooking.
2. Blend the soup with an immersion blender and season with salt and pepper. **Another option is to blend the soup in a regular blender, just be VERY careful doing this while the soup is hot!
3. Well that was easy! Slurp up!
What brand of coconut milk to you use? I’m still in the learning stages and there are way too many types out there! Thanks, D
Hi Debbie! I just added a link where it says “coconut milk” in the ingredient list, so that you can see an image of what I use. The brand is called Natural Value, I prefer it since the can is BPA and guar gum free š It has a different texture, so if you’re worried about that at all, I’ve heard Thai Kitchen is a good brand too!
Awesome! Thanks š
i love a good butternut squash soup! i would love to try your version sweetie! i never made mine with ghee or coconut milk before!
Thanks Meg! I hadn’t either until this accident happened, and I just loved how it turned out! Hope you love it too š
Sounds delicious and so simple!! You know how I love simple! Totes making this tomorrow!!
Simple is the only way we do it, right?! š
Uh, yes ma’am!!! I know no other ways! Lol!!
I love the addition of coconut milk. I actually made butternut squash soup today and added leeks for additional flavour, but I am going to try the coconut milk next time! Thanks for sharing!
That’s such a great idea to add leeks, yum! I really liked the addition of coconut milk, it was super yummy š
ok, I may have a dumb question. The coconut milk in the can, do I shake it up first before I open and measure out 1C? I’m asking because I’m not familiar with this and I’ve only ever opened up 1 can before and noticed that it was kinda separated.
Not a dumb question at all! You definitely want to shake the can first, that way the coconut fat and water will mix together š Hope you enjoy this soup!
I tried it tonight. So delicious! Thanks
Yay! Thanks for letting me know, Leticia! <3
Would a food processor work the same as the immersion blender?
Absolutely! A food processor or regular blender works great, just be careful as the soup will be really hot š
My husband hates coconut. What could you recommend to substitute it with (even though I know coconut milk would be best)
Hi Kerstin! You could definitely use cashew milk (my first choice) or almond milk instead! If you can tolerate dairy, heavy cream would work too! š