Butternut squash soup is one of my staples during the Fall/Winter months. It’s super easy, especially when you cheat. Healthy Hack: go to Costco and buy the butternut squash packages. They are perfectly cubed and ready to be placed on the cookie sheet to bake. Saves you a massive amount of time, it’s less mess in your kitchen and absolutely NO stress trying to peel and chopped those up yourself.
I made 3-4 batches of this at a time. If anyone has a cheat for chopping up that many onions at a time without crying, I’m totally up for those tips! Share them over on Facebook with us. Anything made with garlic and onions is an amazing dish for a strong immune system.
This recipe is straight up out of my Real Plans subscription service; however, I’ll include my cheats along the way so you can see how I’ve simplified it a bit.
- 1 large butternut squash (healthy hack: Costco has butternut squash cube packages – buy 1/recipe)
- 1 onion
- 3 cloves garlic
- 2 inches fresh ginger
- 4 tablespoons coconut oil
- 1 teaspoon coarse sea salt, plus more to taste
- 1 quart chicken stock
How To Prepare
- Roast butternut squash at 375F for 30-40 minutes or until squash is soft when punctured with a fork. If you’re using the Costco cubed squash, move to #2. Otherwise, when cool enough to handle, slice squash longwise, scoop out seeds and discard; scoop out flesh and set aside.
- While the squash is baking, peel and dice the onion; peel and mince the garlic and ginger.
- Sauté onion, garlic, and ginger in coconut oil with salt.
- When translucent, add squash and stock. Heat thoroughly over medium flame.
- Using an immersion blender (I used our Vitamix), puree soup until smooth, and add salt to taste, and serve.