Whole30 Butternut Squash Soup
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
25 mins
-
Total Time
30 mins
-
Servings
4 servings
-
Calories
217 kcal
-
Course
Main Course
-
Cuisine
American
Whole30 Butternut Squash Soup
Description
This recipe starts by gently cooking onions and garlic in olive oil to develop a savory base. Adding roasted or thawed cubed butternut squash alongside chicken broth and spices such as cinnamon, nutmeg, onion powder, and oregano creates a soup with aromatic warmth and natural sweetness. Simmering the mixture allows flavors to meld while softening the squash.
The soup is pureed until smooth, achieving a creamy texture without added dairy. Stirring in canned coconut milk adds richness and a subtle tropical note. Topping with cooked and crumbled bacon provides a salty, smoky contrast that complements the natural sweetness of the squash and spices.
Typically served warm in bowls, this soup suits a light meal or starter. Variations with frozen or roasted squash offer flexibility. The recipe yields approximately four small bowls and can be doubled for leftovers. Leftovers refrigerate safely up to three days.
To ensure smooth texture, shake and stir canned coconut milk before use, and use full-fat varieties. An immersion blender can replace a traditional blender for pureeing if preferred. Thaw frozen squash before cooking to maintain consistency.
Ingredients
- 2 tbsp olive oil
- ¼ cup onion diced
- 4 cups butternut squash roasted or frozen, see note, cubed
- 1 tsp garlic minced
- 2 cups chicken broth
- ½ tsp cinnamon
- pinch nutmeg
- 1 tsp onion powder
- ½ tsp oregano
- ½ cup coconut milk plus more for garnish, canned
- 4 lices Bacon cooked and crumbled
Instructions
- In a Dutch oven or large skillet over medium heat, add olive oil, diced onion and minced garlic. Cook for 5 to 6 minutes or until onion is softened.
- Then, add butternut squash and all remaining ingredients except coconut milk and bacon to skillet. Bring to a light boil then simmer on low for 20 minutes.
- Turn off heat. Stir in canned coconut milk.
- Pour contents in pan into a blender, Vitamix, or food processor. Blend until smooth, about 15 to 20 seconds.
- Finally, pour into bowls. Garnish with additional coconut milk and crumbled bacon.
Notes
- Frozen cubed butternut squash can be used if thawed beforehand or quickly microwaved to room temperature.
- Roasted butternut squash provides sweeter flavor; see the referenced roasting method for preparation.
- Use full-fat canned coconut milk, not coconut cream, for best texture; shake can before opening and stir if lumpiness occurs.
- An immersion blender works as an alternative to a traditional blender for pureeing the soup.
- Store leftovers in an airtight container in the refrigerator for up to three days.
- This recipe yields about four small bowls and can be doubled for additional servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 217 kcal
% Daily Value*
| Calories | 217kcal | 11% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 1mg | 0% |
| Sodium | 443mg | 18% |
| Potassium | 693mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 14890IU | 298% |
| Vitamin C | 40mg | 44% |
| Calcium | 91mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
