Sunday, September 16, 2012

Butternut Squash Soup!

This is one my favorite fall/winter soup recipes! It is savory, satisfying, and fills you with warmth!   I've come across MANY butternut squash recipes....parmesan...garlic...but I really loved this Sage Butternut Squash Soup that I tailored to my tastes from Epicurious' recipe.

The hardest part of this recipe is cutting up the butternut squash! Besides that, this is a very easy recipe that lasts me for the whole week! 


  • 1 1/2 tablespoons coconut oil
  • 2 cups chopped onions
  • 2 tablespoons chopped fresh Italian parsley*
  • 2 teaspoons chopped fresh sage*
  • 1.5lbs or 4 cups of cubes peeled and seeded butternut squash
  • 1 teaspoons celtic sea salt
  • 1 garlic clove, minced
  • 4 to 5 cups Organic Vegetable Stock

  • *I recently made this again and used 1/4 cup of sage and no parsley, and I actually enjoyed it more!

    Take a look at a few of the ingredients below:


    Melt coconut oil in large pot over medium-high heat. 
    Add onions, parsley, and sage; sauté until onions are softened, about 5 minutes. 

    Add squash and coarse salt; sauté until squash softens and onions are golden, about 6 minutes. 
    Add garlic; stir 1 minute. 

    Add 5 cups stock; bring to boil.
    Reduce heat, cover, and simmer until squash is very soft, about 25 minutes. Cool slightly.
    Use an immersion blender to liquify (or take apart in batches using a blender).

    Then enjoy! :) Hope you love it as much as our family does! We love that everything is organic and/or local, fresh, vegan, and not processed.  We are really trying to stay away from eating a lot of meat, processed foods, and foods with sugar.  It's definitely the beginning of our journey!

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