I love fall soups, and this butternut squash soup is one of my favorites. I’ve already made 2 double batches this year. It is also Whole30 compliant so it has been a staple for me while I’m doing Whole30. It is creamy and rich, but doesn’t have any dairy. The soup has so few ingredients that it really highlights the rich squash deliciousness. Sometimes I just have this as my meal, but I really liked it when I made it recently with a kale apple salad.
Originally posted on Elizabeth’s Dutch Oven
Butternut Squash Soup
Prep time
Cook time
Total time
Author: One Green Fork
Ingredients
- 1 large or 2 small butternut squash, peeled, and cut into 2 inch chunks
- 1 large leek, white and light green parts only, quartered lengthwise and sliced, wash thoroughly
- 2 Tbls butter (or ghee)
- 1 tsp salt
- 4 cups vegetable broth
- 1-2 cups water
- 2 sprigs fresh thyme
- 1 bay leaf
- Pinch of cayenne pepper (optional)
Instructions
- Place squash in bowl, cover, and microwave until paring knife glides easily through flesh, 14-18 minutes, stirring halfway through.
- Melt butter in dutch oven over medium-high heat.
- Use slotted spoon to add squash (reserving liquid), leek, and 1 teaspoon salt; cook, stirring occasionally, until squash pieces begin to break down and brown fond forms in bottom of pot, 10-13 minutes.
- Add 2 cups broth and scrape bottom of pot to loosen and dissolve fond. Add remaining 2 cups broth, reserve squash liquid, 1 cup water, thyme sprigs, bay leaf, and cayenne. Increase heat to high and bring to simmer. Reduce heat to medium and simmer until leeks are fully tender, 6-7 minutes.
- Remove and discard bay leaf and thyme sprigs. Use imersion blender to blend until smooth (or use blender). Return soup to pot and bring to simmer, thinning with up to 1 cup water to desired consistency. Season with salt and pepper to taste.
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