As summer ends and fall begins my kitchen is again filled with soup and sourdough bread. This wholesome butternut squash soup will surely bring everyone in your family a smile as the weather gets colder.
Fall for soup again
I will admit I grew up not really enjoying soup. I think different factors played into that. While my mom is a great cook; soup at our house always meant Ramen Noodle cups or this traditional Mexican tomato and noodle soup. Not my favorite either way. Add to this the fact that I grew up in Florida where a cold winter day might be in the 70’s soup just wasn’t a thing.
However, since moving to the Midwest and having all four seasons soup is now in my life. At least for half the year that is. It has become another way I can serve my family delicious food packed with nutrients. This wholesome butternut squash soup is no exception.
Bone Broth
Bone broth is a delicious way to add flavor and so many nutrients to your meals. Soups are probably the easiest way to accomplish this. We usually make bone broth about once every week in our house. It is so easy to make using the Instant Pot. I also love that I get to use every part of the chicken by not just throwing the bones away.
What you need for Butternut Squash Soup
- A large butternut squash
- Half a gallon of bone broth or chicken broth
- About 8 oz of bacon (I say about because you can always use more or less to taste)
- One onion minced
- 3-4 garlic cloves minced
- Rosemary springs
- 4 tbsps or so of honey
- 4 tbsps butter
- 1 pint of fresh cream or heavy whipping cream
- 1 tsp of salt (I absolutely am a salt snob and this one is my favorite.)
Roast the Squash
Preheat the oven to 400 degrees. While the oven is heating prepare the squash. Cut the butternut squash in half and remove the seeds. Place it face down onto a baking sheet lined with parchment paper. Bake for 30 to 45 minutes depending on the size. It is done when you can pierce it with a fork.
Soup Time
While squash cooks mince one onion and about three cloves of garlic. I prefer sweet onions for this soup but any kind will work. Set aside and cut up bacon.
In a high-powered blender puree the roasted butternut squash until smooth and creamy. I have owned this Blend Tec blender for almost eight years and it has never let me down.
In a Dutch oven or heavy-bottomed pot melt 2 tbsps of butter on medium-high heat. Add the bacon and fry. Once bacon is done add the onions and garlic. Bring the heat down and let them soften.
Add the squash puree and give it a good mix. Next add the broth, fresh cream, honey, salt, and pepper to taste. (You might not need all of the broth if you like a thicker soup or have a smaller squash.)
Lastly, add the rosemary and let it simmer for about 20 to 30 minutes. Stir occasionally.
Serve with some homemade sourdough bread. Enjoy!
Healthy Butternut Squash Soup
This wholesome and cozy soup is the perfect start to the fall season. Made with homemade bone broth and fresh cream it is a powerhouse of nutrients and flavor.
Ingredients
- A large butternut squash
- Half a gallon of bone broth or chicken broth
- About 8 oz of bacon (I say about because you can always use more or less to taste)
- One onion minced
- 3-4 garlic cloves minced
- Rosemary springs
- 4 tbsps. or so of honey
- 4 tbsps. butter
- 1 pint of fresh cream or heavy whipping cream
- 1 tsp of salt
Instructions
- Preheat the oven to 400 degrees. While the oven is heating prepare the squash. Cut the butternut squash in half and remove the seeds. Place it face down onto a baking sheet lined with parchment paper. Bake for 30 to 45 minutes depending on the size. It is done when you can pierce it with a fork.
- While squash cooks mince one onion and about three cloves of garlic. I prefer sweet onions for this soup but any kind will work. Set aside.
- Cut bacon into small slices.
- In a high-powered blender puree the roasted butternut squash until smooth and creamy.
- In a Dutch oven or heavy-bottomed pot melt 2 tbsps of butter on medium-high heat. Add the bacon and fry. Once bacon is done add the onions and garlic. Bring the heat down and let them soften. Add more butter if needed to prevent sticking.
- Add the squash puree and give it a good mix. Next add the broth, fresh cream, honey, salt, and pepper to taste.
- Lastly, add the rosemary and let it simmer for about 20 to 30 minutes. Stir occasionally.
- Serve with your favorite bread or salad.
Notes
- You might not need all of the broth if you like a thicker soup or have a smaller squash.
- You can use any type of broth you like but the bone broth just adds so much flavor and nutrients you do not want to miss out on.
- You can substitute the honey for maple syrup if you wish.
- The measurements are all for a larger family. You can half it or store leftovers in a mason jar for up to a week.
- I have never tried freezing it but let me know if you do!
- I use fresh cream from our raw milk but you can easily use heavy whipping cream.
- You can substitute the cream for nonfat greek yogurt for a lighter-calorie soup and leave the bacon out altogether.
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