Butternut Squash Soup

 

Fall is the time when the leaves start to change, the air feels crisp and the décor is full of pumpkins , pine cones, scarecrows and other symbols of a comforting and welcoming home!  What better way to end the week than with a soul-warming bowl of creamy, smooth Butternut Squash soup.

As an In Demand Woman, we know your time is critical and your goals are always 1) keep it simple and 2) keep it tasty!  This recipe nails it on both!

 

Ingredients:

• 1-2 Whole Butternut squash, peeled and cut into cubes
• 1-2 Tbsp Olive Oil
• Salt, Pepper and Garlic Powder to taste
• 1/2 sweet yellow onion, finely chopped
• 2 Tbsp butter (can be substituted with olive oil, ghee, avocado oil…whatever you like best!)
• 32-64 oz Low Sodium Chicken Broth (Vegetable broth works as well if you are vegetarian!)
• 2 Tbsp heavy whipping cream (or Coconut Cream is a great substitution)

Directions:

• Preheat oven to 425°F
• Toss butternut squash cubes with olive oil, salt, pepper and garlic powder.  Lay out flat on parchment paper lined cookie sheet (or jelly roll pan).  Roast in the oven until soft…30-45 minutes.
•  When squash is done, saute onion in soup pot with butter.  You want the onions to be soft and translucent…should be about 8-10 minutes, stirring every so often.
•  When onions are done, add in chicken broth, then put in butternut squash.  Bring to a boil.  How much broth you need will depend on how much squash you are using.
•  Once soup is boiling, use stick/immersion blender to blend until creamy.  Best to do this right in the soup pot.
•  Lastly, stir in cream.  Bring back to a boil and serve!  Be prepared for lots of smiles.

Side dish recommendations: cornbread with honey butter, grilled chicken, roasted brussel sprouts.