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.
Ingredients
- 32 oz chicken or veggie broth
- 6 cups butternut squash, peeled and cubed
- ½ teaspoon ground black pepper
- ⅛ 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
- Prep all ingredients
- In large stock pot, bring broth, squash, marjoram, black pepper and cayenne pepper to boil.
- Turn heat down and simmer for 15 minutes or until butternut squash is very tender
- 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)
- When squash is tender, add sautéed onions and half and half (or coconut milk) to squash mixture, stir.
- Ladle into a blender and very carefully puree until smooth.
- 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.
- Add sea salt and pepper to taste if needed.
- Garnish with chives and toasted pine nuts.