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Creamy Butternut Squash Soup

This Creamy Butternut Squash Soup is incredibly flavorful, with just the right amount of warm fall spices. Served with chunks of warm bread, it makes a comforting and delicious meal that your whole family is going to love.
Course Soup
Cuisine American
Keyword Butternut Squash Soup
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 servings
Calories 169kcal

Ingredients

Instructions

  • Cut butternut squash in half, remove seeds, then chop into 1-inch cubes.
  • In a large pot, melt coconut oil and add brown sugar, and all of the spices. Stir to combine. Add squash cubes and chopped carrot and saute 5-8 minutes or until the squash becomes slightly tender and browned. Add in broth, and bring to a boil, then reduce heat and simmer covered for 15-20 minutes, or until squash and carrots are softened.
  • Working in batches, blend the mixture in a blender, or use an immersion blender. Add a bit more chicken broth if mixture is too thick to blend. Return to pot and stir in half and half.
  • Top with candied pecans, a dash of nutmeg and a swirl of half and half or heavy cream. Serve with crusty bread and a yummy green salad. Enjoy!

Nutrition

Calories: 169kcal | Carbohydrates: 30g | Protein: 2g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 725mg | Potassium: 598mg | Fiber: 3g | Sugar: 14g | Vitamin A: 17986IU | Vitamin C: 32mg | Calcium: 101mg | Iron: 1mg