Butternut squash soup is my go-to soup in Fall.
I love it! It’s rich, yet light, creamy yet without any cream and warm and delicious! The perfect solution to gloomy Fall days!
It is incredibly easy to make, very good for you and cheap to make! The hardest part is cutting up the squash, but at least you get a great arm workout as well as delicious soup!
1 large butternut squash, peeled and diced
3 tbsp Better Than Bouillon Low Sodium Chicken Stock
1 medium onion, diced
2 tbsp garlic salt
2 tsp ground ginger
2 tsp paprika
Wash and peel your butternut squash.
Chop into slices and then dice into around 1-inch pieces. This stage is hard work and the most time consuming part. Butternut squash is very hard to cut through and it becomes slippery so be very careful when cutting it. The pieces do not have to be equal sizes as you are going to blend it at the end anyway. This part is a great arm workout!
Add the pieces to a large pan.
Roughly dice an onion and the bouillon add it to the pan.
Add lots of water…..enough to cover all the ingredients and some. I usually gauge it by pushing down on the ingredients and adding enough water so most of my hand is submerged….it’s not very technical, but it’s the best method I have found so you don’t end up with watery soup.
Add the garlic salt, paprika and ground ginger and cook on full heat until it reaches boiling point, then reduce the heat and cook for a further 30 minutes.
Allow to cool and then transfer to a blender, Vitamix or food processor and blend until smooth.
You can reheat it and serve it immediately or store it in the refrigerator in an airtight container for around a week. Alternatively, freeze the soup in a freezer-safe container or bag for a few months.