BUTTERNUT SQUASH SOUP
Butternut Squash, Sweet potatoes and pumpkin just scream FALL! I love love love soup when the weather begins to cool down. I’m in Louisiana, so cool to us is around 65. That’s when we bust out our pocket warmers, mittens and hoodies. And soup. This soup is sooooo easy to freeze! It always makes more than we can eat immediately so we can enjoy it all week, or freeze and eat over the course of a month or two here and there!
- 2 tablespoons almond or coconut oil
- 1 medium onion, diced
- 1 medium butternut squash, peeled, seeded and diced into 2-inch cubes
- 6 cups water, chicken stock or bone broth
- In a large soup pot, warm oil over medium heat.
- Caramelize onion, sauteing 10-15 minutes until golden brown.
- Cook butternut squash by cutting lengthwise and putting flesh side up in a pan. Bake at 400 for 50-60 minutes. Scoop out seeds (save and roast!) and spoon out squash.
- Add squash and cook for 10 minutes, until squash is barely soft.
- Pour water or stock over squash mixture.
- Bring to a boil and simmer for 10 minutes.
- In high-powered blender, puree in small batches on low, working up to high speed until mixture is smooth.
- Serve or store in freezer in mason jars (allow room at the top for expansion).
*Recipe adapted from Elanaspantry