11 INGREDIENTS • 13 STEPS • 1HR

Butternut Squash Soup

Name: Butternut Squash Soup
Total time: PT3600.0S
Yield: 4
Ingredients: 1 Butternut Squash; 3 clove Garlic; 2 tablespoon Coconut Sugar; 1 teaspoon Ground Cinnamon; 2 Apple; 1 cup Fennel Bulb; 1 tablespoon Coconut Oil; 3 cup Vegetable Broth; 1 teaspoon Salt; 3 tablespoon Honey; 1/4 teaspoon Cayenne Pepper

Recipe

4.3

3 ratings

Butternut Squash Soup with fennel, apples, and a hint of kick!

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Lemons and Basil

Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!

http://lemonsandbasil.com/

Butternut Squash Soup with fennel, apples, and a hint of kick!

1HR

Total Time

$1.87

Cost Per Serving

Ingredients

Servings

4

us / metric

1

Butternut Squash, deseeded, quartered

3 cloves

Garlic

2 Tbsp

Coconut Sugar

1 tsp

Ground Cinnamon

2

Apples, peeled, cored, sliced

1 cup

Fennel Bulb, chopped

or Onion

1 Tbsp

Coconut Oil

3 cups

Vegetable Broth

1 tsp

Salt

3 Tbsp

Honey

as needed

Cayenne Pepper

optional

Nutrition Per Serving

VIEW ALL

Calories

249

Fat

3.9 g

Protein

3.2 g

Carbs

56.7 g

Love This Recipe?

Add to plan

Butternut Squash Soup

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Lemons and Basil

Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!

http://lemonsandbasil.com/

Cooking InstructionsHide images

step 1

Preheat oven to 400 degrees F (200 degrees C).

step 2

Cut Butternut Squash (1) in half, lengthwise, spoon out seeds then cut in half again making quarters.

step 3

Place squash quarters on baking sheet, cut side up.

step 4

Combine Coconut Sugar (2 Tbsp) and Ground Cinnamon (1 tsp) and sprinkle/rub half of the mixture evenly onto the squash. Set aside the remaining half of the mixture.

step 5

Bake squash for 15 minutes.

step 6

Peel skin from Garlic (3 cloves) add to the baking pan and continue baking for an additional 25 minutes or until the squash is tender.

step 7

Cool until able to handle and using a spoon. Scoop roasted flesh from skins of the squash.

step 8

In a large pot, heat Coconut Oil (1 Tbsp) add Apples (2), Fennel Bulb (1 cup), and remaining cinnamon/sugar mixture. Sauté for 5 minutes or until soft.

step 9

Add Vegetable Broth (3 cups) and cooked squash, stir to combine well.

step 10

Simmer on low heat for 15 minutes.

step 11

Add Salt (1 tsp), Honey (3 Tbsp), and Cayenne Pepper (as needed).

step 12

Using a blender or Nutribullet, puree until soup is smooth and reaches your desired consistency.

step 13

Garnish with desired toppings and serve!