Butternut squash soup is a staple recipe we make on the Daniel’s Fast.
But when we are not on the Daniel’s fast, we add grilled cheese or a salad. Either combo makes a delicious meal.
Squash has been eaten for over 10,000 years and began as wild squash grown in Guatemala and Mexico.
The name ‘butternut’ comes from its buttery flesh and nutty flavor.
One big advantage of the butternut squash is that you don’t need to peel it. The skin is thin and is softened by cooking.
It’s a versatile squash that can be eaten raw or steamed, but the flavor really comes out when it is roasted.
Vitamins A, C, and E, manganese, potassium, iron, soluble fiber, and magnesium are a benefit of butternut squash.
1-2 Large Butternut Squash, cubed
2 Tbsp ginger root peeled and julienned
2 Tsp Minced Garlic
1 Large sweet onion chopped
1/2 Cup white wine
1 Tsp Salt
1 Tsp Pepper
1 Tbsp Tarragon
Dash of cayenne
4 Cups chicken bone broth or vegetable broth (I use chicken)
1 Cup of full-fat coconut milk, canned
Put the cubed squash in the oven on 350 for about 15 min or until it’s easy to cut with a knife.
Sauté the ginger root, garlic, onion, salt, pepper, tarragon, and cayenne until tender/browned. Adding the wine to the pan in the last couple of minutes.
Put the mixture in a large soup pot with squash and broth. I start with 4 cups and add more later.
Simmer until tender and then blend or purée.
Add more broth, salt, and pepper to desired taste and consistency. When ready to serve, add 1 cup coconut full-fat milk.
Garnish with bacon bits, sour cream, and croutons for fun. ENJOY!!
Check out my recipe page to download this recipe and the recipe for a Roasted Rainbow Veggie Salad that has butternut squash in it also!
Are you more visual? Here is a reel of me making the Butternut Squash Soup!