I happen to love butternut squash and think it tastes delicious by itself, with a little love from fresh ground black pepper and sea salt. Feel free to add your own flavors or ingredients. Sometimes, I also add in a white onion to bulk up the soup cheaply, add more nutrition (sulfur!), and because I’m crazy about onions. If you haven’t noticed, I add them to everything. Popular ingredients I’ve added into this soup at one point or another are cayenne pepper for spiciness, maple syrup or apples for sweetness, and apple cider vinegar for a tangy acidic flavor. I kept this soup strictly butternut squash, because it’s an awesome vegetable that really doesn’t need a lot of help to taste delicious. Feel free to experiment and let me know how it turns out.
Basic Butternut Squash Soup
- 2.5 cups of chopped butternut squash (trader’s joes)
- 1 cup of water (stock or bone broth if available)
- 1 tsp of sea salt
- 1 tsp of fresh ground black pepper
- Steam and boil in liquid until soft about 20 minutes.
- Blend in Vitamix, or use immersion blender.
- Add sea salt and fresh ground black pepper to taste. Add other spices if desired.
Serving size: 1-2
I kept the amount of liquid small so this soup recipe is very thick and could pass for baby food. Keep in mind, it’s easier to add liquid, than to take it out.