It was such a perfect fall day in Seattle today!
Over cast, crisp air, crunchy leaves, sweaters, scarves… it DEFINITELY called for a bowl of homemade butternut squash soup!
The added pears gives this satisfying soup a nice sweetness that is natural and not over-powering. I thought it was perfect but you can always add maple syrup as you are blending if you need it sweeter.
You can buy pre-cut butternut squash (either frozen or fresh) but I find it’s cheaper and just as fast to buy a whole squash and peal and cut it yourself. But it’s up to you!
Butternut Squash Soup
- 2 Tbs. coconut oil
- 1 large yellow onion, chopped
- 6 cups steamed butternut squash (about a 4 pound squash)
- 3 Bartlett pears, peeled, cored, and cut into 1-inch pieces (1½ lb.)
- 4 cups low-sodium vegetable broth or chicken broth
- 1 14-oz. can light coconut milk or unsweetened almond milk or regular cream
- cinnamon to taste (add a little at a time at the end while you blend)
- salt and pepper to taste ( add a sprinkle to the onion and a sprinkle at the end while you are blending)
1. Heat oil in saucepan over medium-low heat. Add onion and cook 10 minutes, or until soft, stirring often.
2. Add squash and pears, and sauté 5 minutes. Stir in vegetable broth, and bring to a boil. Reduce heat to medium-low, and add salt, if desired. Simmer for 1 hour.
3. Remove from heat, and stir in coconut milk. Purée soup in batches in blender or food processor, or use immersion blender in saucepan; blend until smooth. Add cinnamon and salt to taste. You can even add pure maple syrup if you would like it sweeter. Season with salt and pepper.
I really hope you enjoy this soup! Please let me know if you made it and how you like it!
What is your favorite soup to make in the fall?
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