Fall Flavor Butternut Squash Soup
What could be easier or more nourishing than a butternut squash soup recipe? With 3 flavor variations, you are bound to find delicious fall soups that please even those who think they dislike squash. Frugal and satisfying, this soup can be rich or light, and adapts to different special dietary needs, like gluten free, dairy free, GAPS, and more!
Equipment
- 1 soup pot
- 1 blender, immersion blender, or food processor
Ingredients
- 1 medium sized butternut squash
- 1 onion, chopped
- 1 apple, peeled and chopped
- 1 T ginger, grated or chopped
- 3-4 cloves garlic, minced
- 1 quart meat stock, broth, or water
- 2-3 tsp pumpkin pie spice (or cinnamon, ginger, and nutmeg)
- salt and pepper to taste
- 1-2 C milk, cream, coconut milk, or cultured cream (optional)
Instructions
- Cook squash until very soft using preferred method. (See above.) Cool and scoop squash into food processor or blender, discarding seeds and skin. Process until smooth and add to soup pot.
- Sauté onion, apple, garlic and ginger together until soft. Cool enough to put in food processor and process until smooth and add to squash in soup pot.
- Stir broth into squash mixture in soup pot and heat until simmering. Add pumpkin pie spice and salt and pepper to your taste.
- If desired, stir in milk of choice, cream, or cultured cream.