Butternut Squash Soup Recipe
Roasted butternut squash, caramelized onions & chicken stock. Simple, delicious and well balanced.
Servings: 4 servings
Calories: 243kcal
Ingredients
- 3 Cups Chicken Stock or substitute vegetable stock
- 1 Cup Butternut Squash peeled and cubed (needs to yield approx 3 )
- 1 Onion peeled and diced (Spanish)
- 2 tablespoon Coconut Oil
- 2 tablespoon Olive Oil
- ½ teaspoon Balsamic Vinegar
- Kosher Salt & Fresh Cracked Pepper to taste
Instructions
For the Butternut Squash
- Crank your oven to 375 degrees.
- In a bowl, coat the squash with some olive oil, kosher salt and pepper. Spread in a single layer on a foil lined baking sheet.
- Roast in the oven for 45 minutes or until caramelized and fork tender.
- Remove and add into the soup pot.
For the Onion
- In a heavy bottom pan, add in the coconut oil and olive oil over high heat. When it shimmers, add in the diced onion and a pinch of salt.
- Cover the pan and cook, stirring occasionally, for 8 minutes on high heat. When the onion starts to brown, reduce the heat to low. Cover and continue to cook for an additional 10-15 minutes or until caramelized.
Adding it all together
- In your soup pot, add in the chicken stock, onions (with the oil from the pan) and the squash.
- Bring to a boil, then reduce the heat and cook for 10-12 minutes.
- Turn off the heat.
- Using an immersion blender, puree the soup.
- When it is pureed, add in the balsamic vinegar. Mix with a spoon.
- Taste, adjust seasonings to your preference. Stir and taste again.
- Serve immediately and enjoy!
Notes
You can make the squash way ahead of time on this one. Four to five days in advance if you would like.
Keep it in an airtight container in the refrigerator. Same thing goes for the caramelized onions.
My suggestion is to make the whole soup a day ahead... soups taste best the next day anyhow and this one is no different.
Nutrition
Calories: 243kcal