Butternut squash is my favorite vegetable. It is versatile, loaded with nutrients, tastes sweet and has a beautiful color, which, of course makes a beautiful soup! This Creamy Butternut Squash Soup takes only 30 minutes to make, freezes beautifully and I offer a Paleo-Whole30-dairy free option.
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How to Work with Butternut Squash:
You can buy pre-cut butternut squash in many grocery stores these days. My advice on this? Make sure it’s fresh. Feel it through the bag to make sure it’s not mushy or slimy and check the date it was packaged. If it’s firm and fresh and brightly colored, go for it! But if it’s anything less than that, go for doing it yourself. So working with butternut squash can be difficult, unless you have the right tools. You need a good sharp knife (my favorite) and a “Y” peeler (affiliate links). With these two tools peeling and cutting a butternut squash is a piece of cake!
How To Make the Soup:
After dicing, simply boil the squash in broth until soft (see how to make your own broth here). Add spices and caramelized onions….
… then blend with half and half, or for a dairy free version use coconut milk. I use a…
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