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Creamy Butternut Squash Soup

Creamy dreamy butternut squash soup in a half hour. To make a dairy free version use coconut milk instead of half and half. If cutting your own butternut squash, allow five extra minutes.

Course Soup
Cuisine American
Keyword dairy-free recipe, easy dinner recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Author Linda Spiker

Ingredients

  • 32 oz chicken or veggie broth
  • 6 cups butternut squash, peeled and cubed
  • 1/2 teaspoon ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 1 medium yellow onion, peeled and chopped
  • 1 clove garlic, peeled and minced
  • 2 Tablespoons butter, ghee, olive oil or coconut oil
  • ½ teaspoon dried marjoram
  • 1 ½ cup half and half (or coconut milk for dairy free version)
  • Sea salt to taste
  • Toasted pine nuts and dried cranberries or chives for garnish (optional)

Instructions

To make this recipe Paleo and Whole30 use dairy free options offered

  1. Prep all ingredients

  2. In large stock pot, bring broth, squash, marjoram, black pepper and cayenne pepper to boil.

  3. Turn heat down and simmer for 15 minutes or until butternut squash is very tender

  4. While squash is simmering, sauté onion in a small pan with garlic and butter (or ghee, olive oil or coconut oil) until soft (about 5 minutes)

  5. When squash is tender, add sautéed onions and half and half (or coconut milk) to squash mixture, stir.

  6. Ladle into a blender and very carefully puree until smooth.
  7. You may have to split into portions to fit your blender (or use a hand held immersion blender). Return to pot and heat thru. Do not bring to a boil again.
  8. Add sea salt and pepper to taste if needed.
  9. Garnish with chives and toasted pine nuts.