Helllooo winter!!! It's officially bitter cold here in the Midwest! And when the winds start to howl, what better way to warm up than with a hot bowl of savory butternut squash soup? This decadent soup will warm up every bone in your body!
My Mom was especially happy when I developed this recipe! She absolutely loves soup and had been requesting I create a butternut squash soup that was more savory than sweet. This soup is a perfect blend of subtly sweet squash and a savory blend of herbs. I added coconut milk to give the soup a smooth texture and a luxurious mouth feel.
Butternut squash is great to eat in winter to help keep your immune system strong! Not only is it rich in vitamin C and other nutrients, one cup of cubed butternut squash provides 582 mg of potassium, more than the amount available in a banana.
This soup is the perfect start to a meal or add a green salad with a fresh loaf of whole grain bread and you have a complete dinner! Enjoy!!
Butternut Squash Soup
Makes 6 servings
- 1 tablespoon olive oil
- 1/2 yellow onion, diced
- 2 celery ribs, chopped into small pieces
- 1 clove garlic, minced
- 1 package peeled and cubed butternut squash (about 3 cups)
- 2 pears, peeled, stemmed and chopped
- 1 teaspoon dried savory
- 1 teaspoon dried thyme
- Pinch of nutmeg
- Pinch of cayenne pepper
- 3 cups vegetable broth
- 1/2 cup canned coconut milk
- Salt and pepper to taste
- 1/3 cup roasted pumpkin seeds
- 1 teaspoon smoked paprika
Heat oil in a large saucepan. Add onion and celery and cook until softened. Add garlic and squash and cook until garlic is aromatic. Add pears, herbs and spices and cook for two minutes. Add vegetable stock to cover squash and bring to a boil. Simmer for 20 minutes until squash is soft.
Carefully remove pan from stove and use an immersion blender to blend until smooth. You can also do this in two batches in a blender. Add in coconut milk and serve with a pinch of pumpkin seeds and smoked paprika!