Creamy butternut squash soup
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This blog first appeared in A Life Delicious.
I love a good soup, and during the holiday season, I especially love making soups that scream fall and winter. And my creamy butternut squash soup does just that!
So I believe that keeping it as simple as possible is best, allowing the squash to really shine through. Simply paired with fresh sage and sweet apples, it’s a match made in heaven. It’s unbelievably easy, but the flavors are complex.
Recipe | Creamy butternut squash soup
Ingredients
- 1 Butternut Squash, whole or cubed
- 48 oz Chicken Broth or Vegetable Broth, low sodium
- 4 tbsp Miyoko’s Creamery European Style Cultured Vegan Unsalted Butter
- 2 – 2 1/2 tbsp Coconut Sugar
- Himalayan Pink Salt, to taste
- Fresh Sage, chopped
- Honeycrisp Apples, chopped into bite size pieces (skin on)
- 8 oz Bel Gioioso Mascarpone Cheese, optional
Instructions
- Squash: Cut squash in half, wrap both halves in waxed paper and put face down in the microwave. Cook for 15-20 minutes until fork tender. (For cubed: add to a large bowl with a little water and cover with saran wrap; cook for 10-15 minutes).
- Blend: Empty into a blender with some chicken broth and blend until completely smooth.
- Heat through: Transfer contents to a large pot over medium-low heat. Mix in the butter, sugar, and enough chicken broth for desired consistency and heat through. Add salt to taste.
- How to serve: Right before serving, add chopped sage, apples and a healthy dollop of mascarpone cheese.
And, for more soup recipes, please give these a try: