This warm, creamy butternut squash soup will revive your soul during chilly, cold evenings. This soup is a wonderful option when short on time because it has very little prep and everything goes into one pot.
To prepare the butternut squash, it’s much easier using a knife to peel the tough skin. I usually cut the long tubular section from the bulbous bottom section and work with them separately. The long tubular section can be placed securely on the cutting board and, using a knife, slice downward, removing the tough skin.
Removing the skin on the bulbous bottom section is a little more difficult, but still can be sliced, following the curve. Be sure to remove the seeds before adding the squash to the pot.
I choose not to peel the sweet potatoes or the pear mainly because the skin contains so many nutrients. Once blended, the darker sweet potato skin provides nice flecks of color to the soup, which I enjoy.
- 1 large butternut squash
- 2 medium sweet potatoes
- 1 medium onion
- 1 pear
- 3 garlic cloves
- 4 cups sugar-free broth of choice
- 2 tsp salt
- 1 tsp pepper
- 1 can coconut milk
- Peel the butternut squash.
- Chop the butternut squash, sweet potatoes, onion and pear into pieces; the smaller pieces will cook faster.
- Place the vegetables, along with the garlic cloves and the broth into a medium pot over medium-high heat.
- Simmer for 30 minutes or until the vegetables are soft.
- Using an immersion blender, blend the vegetables until creamy.
- Add the can of coconut milk, season with salt and pepper, and stir to combine.
- Garnish with a pinch of cinnamon for color.
Check out my other favorite way to eat butternut squash; great for Thanksgiving or Christmas parties!