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butternut squash soup

Butternut Squash Soup

Course: Soup
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4
This is my husband's and my favorite winter soup. He could eat it every day, I think. This recipe is adjusted to his tastes - and he doesn't like too much ginger. If you like to taste more ginger you can add more, or use fresh minced ginger in addition to the dried, so experiment to find what you like best. Thick and creamy and super filling.
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Ingredients

  • 1 tablespoon coconut oil
  • 1 medium onion
  • 1-2 teaspoons dried ginger powder or one 1 inch piece of fresh ginger diced fine
  • 1 medium butternut squash
  • 3 to 4 cups chicken bone broth
  • 1/2 cup raw cream
  • 1/2 cup coconut cream concentrate coconut butter
  • Salt and pepper to taste

Instructions

  1. Dice the onion to 1/2 inch pieces.
  2. Heat the coconut oil in a 2 -3 quart saucepan over medium high heat until fully melted and bottom of pan is coated.
  3. Add the onion and stir until it is all well heated and beginning to simmer. Reduce heat to medium and continue stirring about two minutes until the onion begins to become translucent.
  4. Add the ginger and continue to stir.
  5. Add one cup of the broth and reduce the heat to low while you peel, de-seed and chop the butternut squash into one inch cubes. Add the squash and enough bone broth to just cover the squash raise heat back to medium.
  6. Simmer, covered, until the squash is soft and cooked.
  7. Uncover and continue to simmer until the squash is very tender. Drain off about half the broth and set aside. Use an immersion blender to puree the soup in the saucepan. As you puree, add small amounts of the broth back in until you reach the consistency you like. When fully pureed, remove from heat for five minutes. Then gently fold in the cream. Do not return to the heat. Salt and pepper to taste and serve immediately.
  8. Garnish with fresh sprigs of marjoram, parsley or thyme.