Easy Butternut Squash Soup

Easy Butternut Squash Soup

This recipe for butternut squash soup is so EASY and I’ll tell you why! Normally I buy a butternut squash, cut it in half, clean out the seeds and broil it in the oven (with some olive oil so it won’t stick to the pan) until it is tender.

So I went to the store to pick up some butternut squash to make the soup. When I saw the price of the 4 lb squash I said out loud, “No way am I paying that much! There’s got to be a canned version of this” So this is where the genius comes in. I head over to the frozen section to get something else and guess what…

they make butternut squash frozen! And the best part is it’s already peeled for you! All I had to do is boil some water, dump it into the pot and wait 5-10 mins until tender. Here’s the recipe.

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Butternut Squash Soup

  • Servings: 6
  • Difficulty: Medium-Easy!
  • Print

Butternut Squash Soup
20 oz bag of frozen butternut squash
3 cups chicken broth (I use Knorr)
1 pat of butter
1 tbsp olive oil
1-2 tsp garlic
1/2 tsp nutmeg
1/2 tsp chili powder (if you like it spicy)
1/2 cup of Half and Half (I use light cream and almond milk)
Squirt of Sweetleaf Sweetdrops (trust me this ingredient makes ALL the difference!)
Dash of Sea Salt
Add butter olive oil and garlic to a saucepan on medium heat until browned. Add the chicken broth and frozen squash and cook on stovetop until simmering. Add chili powder, nutmeg and take off the heat. Blend mixture together with an immersion blender until smoothe. Add the half and half and stir in the liquid stevia. Enjoy!


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