Part of the beauty about making soup is that you can basically throw anything into a pot, season it, and cook it down into deliciousness. Even better, you can make a huge batch and save leftover for a lazy day meal. We love to test out various soups and have, on occasion, come up with a recipe that’s too good to not share.
Enter our Sweet Herbed Butternut Soup experiment…this soup is a perfect combination of sweet and savory, perfectly balancing all of our favorite fall flavors – especially the Butternut Squash!
What we love about Butternut Squash:
It’s in season.
It’s low calorie and high in fiber, making it ideal for weight management.
It’s versatile – steam, roast, mash, puree, or blend it into smoothies.
Potassium = Fast Healing Power
Magnesium = Healthy Blood
Vitamin A = Fights Cancer
Fiber = Happy Tummy
Sweet Herbed Butternut Soup
½ Yellow Onion, chopped
4 Garlic Cloves, chopped
1 tbsp Olive or Coconut Oil
1 medium (or two small) Butternut Squash, peeled and diced
2 cups Pears, diced
2 cups Celery, chopped
16 oz Vegetable Broth
8 oz Filtered Water
1 tsp Ground Thyme
1 tsp Dry Sage
1 tsp Ground Turmeric
1 ½ tsp Salt
In a large saucepot, sauté the onion and garlic in the tbsp of oil until onion is translucent.
Add the butternut squash, pears, and celery.
Add veggie broth and filtered water.
Add ground thyme, dry sage, ground turmeric, and salt.
Bring to boil. Then simmer on low-heat for 10-15 mins.
Remove from heat, blend soup smooth with immersion blender or regular blender. (If using a regular blender, allow soup to cool before pouring into blender.)
Serve hot and enjoy!