We’re well into soup season, and believe me when I tell you that this stupid-easy butternut squash soup is one you should have on your radar.
I’m a huge fan of the squash family, and i’m always looking for ways to spruce up a recipe with squash. Sometimes, the most delicious recipes are just so easy, you kinda look past them. There’s no need to complicate it, it’s delicious all on its own!
Don’t let yourself get intimidated by the hard exterior of the butternut squash, once you break into it, you’ll find all kinds of goodness. Really, the most difficult part of this recipe is peeling and slicing the squash, than you basically just sit back and watch it all unfold before your eyes.
I tend to think of soups as being something on the side, but really, this is a hearty soup that can easily make itself into a full meal. It’s creamy and delicious, but you won’t find any milk products in it! The natural butter squash texture is rich and smooth, you’ll probably be looking for that next bowl.
Did we mention it’s really easy to make? Easy to double? Oh, and it’s freezeable! BONUS!
Now, onto the recipe.
- 1 butternut squash, peeled and chopped
- 4 cups of chicken broth
- 1 large onion, pealed and sliced
- In a large stock pot, add all the ingredients and simmer for 20 minutes, or until the squash is tender.
- Once a little cooler, transfer the contents from the stock pot to a blender. You might need to do this in batches. If you have an immersion blender, this would be ideal to do directly in the pot.
- Freezes really well, and easy to double!