Butternut Squash Soup is a fall and winter favorite that’s loaded with nourishing ingredients!
Each week I make a pot of stew or soup to have for lunch throughout the week or for a quick dinner. It saves time and money and is a great way to avoid ordering take-out.
If I need to take the meal with me, I reheat it and put it in this insulated food jar. It keeps it hot for for several hours!
Here are some other soups you might enjoy:
Creamy Chicken, Vegetable and Tomato Soup
Chicken Pot Pie Soup
Tortilla Soup
White Bean and Ham Soup
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Butternut Squash Soup
- 4 tablespoonsghee,divided (click herefor an easy homemade recipe)
- 4shallots,chopped
- 1large butternut squash,peeled and cut into large bite-size pieces
- 1/2 teaspoonCeltic sea salt plus more for seasoning
- 1 teaspoondried thyme
- 6 cupschicken stock (homemade preferred)
- 1/2 cupcoconut milk
Instructions
- Preheat oven to 400ºF and adjust rack to middle position. Place 2 tablespoons ghee in a large pot over medium heat. Add shallots and stir. Reduce heat to low,cover pot with a lid and cook for 20 minutes.
- Toss butternut squash with remaining 2 tablespoons melted ghee and spread evenly on a large baking dish. Season with sea salt. Roast for 15 minutes. Using a spatula,flip the butternut pieces and then roast for an additional 15 minutes,or until the squash is golden brown on the outside and soft on the inside.
- Stir dried thyme into shallot mixture until fragrant,about 30 seconds. Pour in stock and add butternut squash. Bring to a simmer and cook for 15 minutes. Using a hand-immersion blender,blend soup until smooth (or you can spoon the soup into a blender and blend until smooth). Stir in coconut milk and season with sea salt. Serve.
