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If you didn’t get a chance to taste Butternut Squash Soup this fall yet, you absolutely have to! 

If you are wondering how to make Butternut Squash Soup, I am about to teach you! 

Everyone’s October should include cozy soups, hot spiced cider, and trips to Apple Orchards. Mornings and evenings get brisk, but you are not fully bundled up quite yet and ready to move.

Some of you know that I am pregnant AGAIN with another baby girl, and lately, everything pumpkin and squash sounds fantastic!

I grew up with a variety of soups on our family menu because a proper meal in Ukraine consists of several courses, or rather because my mother doesn’t have a lazy bone in her body.

Yes, you heard me correctly. You don’t even have to entertain or host, for that matter.

My grandma always said, “You have to eat liquids first. It’s good for your stomach.” And “liquids” means soup! So, since I can remember, every lunch began with soup or borsch (our Ukrainian national dish that Americans usually call “beet soup”).

Today, I am sharing with you a wonderful Butternut Squash Soup recipe.

Having it at restaurants and knowing for a fact that it doesn’t require my full attention because the crockpot will do a fabulous job on its own were those two big reasons for me to start researching and trying things.

 

Butternut Squash Soup Ingredients: 

1 large butternut squash (peeled and cubed)
1 32-oz carton chicken broth
6-12 oz unsweetened coconut milk  
1/2 cup shallots (thinly sliced) 
1 Tbsp minced garlic 
1 Tbsp minced peeled fresh ginger 
2 tsp salt 
1/4 tsp ground red pepper
1-2 Tbsp freshly squeezed lime juice
black pepper 
cilantro leaves
1 tsp onion powder

 

Instructions:

1. Peel the skin of your butternut squash with a sharp vegetable peeler.
2. Use a sharp knife to cut off both ends of your butternut squash.
3. Place your butternut squash vertically, with the larger side down, on a cutting board so it is stable. Cut it down the middle.
4. Use a spoon to scoop out the seeds.
5. Now you can place it cut side down and slice and cube it.
6. Place it in your crockpot with all other ingredients but coconut milk.
7. Cook on high for 4-6 hours.
8. Use an immersion blender to puree your soup, as you add in 6 oz. of coconut milk. ( Taste it after, and if you prefer more, add more; be careful not to overdo it and make your soup taste like a tropical mocktail. I might have done it once.)
9. Top with chopped-up bacon, pumpkin seeds, or whatever you’d like!

Voila! 

Serve hot with some toasted french bread and a fun salad! 

Last time I made the yummiest Kale Sweet Potato salad to serve with my soup and it was a hit! 

When we took pictures of my butternut squash soup in bowls, I decided to add red pepper flakes for color. Let me tell you, it brought the spiciness to a whole new level. So, just be careful.

If you know me, you know that cute food is everything to me, but taste matters!

This soup refrigerates well and you could even freeze it.