I’ve made this soup three times in the last three weeks which is so unlike me. I like to mix it up, but this is so great that I find myself constantly craving it.
Squash is technically a fruit, because it contains seeds. It’s loaded with phytonutrients and antioxidants. It’s full of heart health fiber (great for the gut as well). Butternut squash is loaded with immune boosting B6, as well as potassium, Vit C, and carotenoids (which our body readily converts to Vit A).
Fall and winter are optimal times for getting sick, but luckily nature has provided us with some amazing armor to ward off illness. One cup of this soup has more than 1/2 the Vitamin C recommended for an entire day. Since I’m in baby mode (Ben is now 8 months!) I should mention that it also makes a great baby food because of it’s thick, yet smooth texture. I almost said “creamy” but something about that word makes me gag!
In any event, I highly recommend incorporating this into your fall/winter rotation!
I’ve found that it’s easier to just poke a few holes in the squash and put it in the oven at 425 for 45 minutes, and then cut it up. Butternut squash it extremely difficult to cut when uncooked. I still let it sit with the rest of the ingredients for 20 minutes.
If you don’t have fresh sage, use 2 teaspoons dried.
Butternut Squash Soup
- 2 tbsp grass fed butter
- 2 tbsp extra-virgin olive oil
- 1 medium onion (chopped)
- 1 medium carrot (peeled and chopped into 1/2-inch pieces)
- 3 cloves garlic (minced)
- 3 lbs butternut squash (peeled, seeded, and cut into 3/4-inch pieces - about 7 to 8 cups)
- 6 cups low-sodium chicken stock
- 1/4 cup chopped fresh sage leaves
- kosher salt and freshly ground black pepper
- In an 8-quart stockpot, add the butter and oil and melt together over medium-high heat.
- Add the onion and carrot and cook, stirring occasionally, until the onion is soft, about 5 minutes.
- Stir in the garlic and cook until aromatic, about 30 seconds.
- Add the squash and the chicken stock. Bring the mixture to a boil and add the sage. Continue to boil until the vegetables are tender, about 20 minutes.
- Turn off the heat. Using an immersion blender, blend the mixture until smooth and thick.
- Season with salt and pepper, to taste. Keep the soup warm over low heat.