This is the best butternut squash soup recipe I have ever made. I love the sweetness of the butternut and the creamy texture. You will definitely get your days worth of vitamin A from this naturally sweet squash. It is so easy to make and keeps great in the freezer so make a big batch and save it for an easy lunch on the weekend.
I love to pair this soup with a fresh arugula and pumpkin seed salad. The nuttiness of the arugula is the perfect combo with the butternut. Depending on my mood I will garnish this soup with a sprig of mint or sprinkle of pumpkin or sunflower seeds. A dash of cayenne pepper on top will give it just the right amount of kick!
- 1 medium butternut squash – peeled, seeded, and cubed
- 1 small yellow onion – chopped
- 1 organic stalk of celery – chopped
- 2 medium organic potatoes – peeled and cubed
- 1 large carrot – chopped
- 2 tablespoons of grass-fed butter
- 1 litre of organic vegetable stock
- Himalayan pink salt and black pepper to taste
- sprig of mint or pumpkin seeds – optional
- cayenne pepper – optional
Melt butter and brown the squash, onion, carrot, celery and potatoes in a large pot for approximately 5 minutes. Ingredients should be light brown after 5 minutes. Pour in vegetable stock and bring to boil. Reduce heat to low, cover pot and simmer for 40 to 45 minutes. Test vegetables by poking with a fork. Once vegetables are tender, transfer soup to a high speed blended or food processor. Blend until smooth. Transfer back to pot and season with salt and pepper to taste.
Pour into bowls and garnish with a sprinkle of cayenne pepper, mint or seeds (optional).