*This post first appeared on our sister site, I AM A HEALER.
If you’re reading this, like me, you probably love to cook. Something about this time of year calls me to fill my home with the smell of fresh, fall foods. They always say that “A key to a man’s heart is through food,” a fallacy because the key to everyone’s heart is through food. During our fall and winter months, I often find myself cooking up imaginative and hot meals like this Recipe for Butternut Squash Soup for my family and friends. I show my love through food because really, what’s better than a warm, full belly after a shared meal?
This isn’t the only recipe for butternut squash soup that I’ve made over the years, but it’s by far my best. Every year I tweak the recipe a bit, adding some spices here, some veggies there. This recipe for butternut squash soup can easily be made vegan and is delicious. This year was the first time I’ve added cream to my recipe, but it certainly isn’t a requirement. What I love about recipes like this is that you can make a big batch in your stock pot and serve it all week long. In my case this year I also portioned some out to take to a sick friend.
Delicious Butternut Squash SoupPrint Recipe
- 3 butternut squash peeled, seeded, and cut into 1-inch cubes (don't stress over the cube size, cooking is intuitive!)
- 1-3 white onions thinly sliced (I used 2)
- 3 small apples or pears sliced
- 5 cups of veggie broth (use chicken broth if you nasty and use less of either for a thicker soup)
- 1/2 teaspoon of ginger (use more if you like the flavor, but tread lightly, it can be strong)
- 1 teaspoon of ground coriander
- 1/2 teaspoon of nutmeg
- 1/4 teaspoon of salt (add more to taste)
- 1/4 teaspoon of black pepper (add more to taste)
- Add a dash of cinnamon if you're feeling wild
- Add 1/4 teaspoon of ground clove (optional)
- 2 tablespoons of butter OR oil of your choice
- 1 cup of heavy whipping cream (sub skim milk or milk alternative if you're vegan, or ditch altogether)
- Shaved apples or pears
Start by warming your butter or oil in a LARGE stock pot. Add the onions to the pot and cook over medium/ high heat until tender.
Stir in the sliced fruit, veggie broth, squash, salt, black pepper, coriander, nutmeg, ginger and optional cinnamon. Heat until boiling and then cover and reduce heat. Cook until the squash is tender (15-20 minutes). I judge the tenderness by seeing if I can break the squash apart with my bamboo spoon.
Once the squash is tender, transfer 1/3 of the soup into a blender or food processor. Cover and process/ blend until smooth. Transfer it back into your other pot or bowl and repeat with the remainder of the soup.
If you're adding cream, now is the time! Stir the cream into the soup and heat a bit more until hot.
I hope you enjoy this Recipe for Butternut Squash Soup. It's a great addition to Holiday Parties and get-togethers, or as a simple meal prep to approach your week with ease.
Carminatives (ginger, clove, cinnamon) help to increase circulation and relieve gas and other intestinal issues. Promote better digestion and elimination. Coriander is also a carminative that will help if you tend to get headaches from overeating
Digestants (black pepper) help with digestive function, appetite, and the elimination of toxins
Nutmeg to relive and cough and assist in the aid of Rheumatism (inflammation) relief
Salt for protection and purification
Onion high in flavonoids and antioxidants known to prevent disease in the body, also used as a diuretic and expectorant so it could help with a cold.
Butternut Squash helps with digestion issues and helps aid you in healing your gut