Butternut Squash Soup

Allee’s Butternut Squash Soup

Ingredients (serves 6–8)

    •    8 mini butternut squashes (or 2 large), peeled + cubed

    •    1 large white onion, diced

    •    4 cloves garlic, smashed

    •    Butter (2–3 tbsp)

    •    Chicken broth (about 4–5 cups)

    •    Olive oil or tallow (optional, for roasting)

    •    Salt + pepper

    •    Optional add-ins:

    •    Dash of cinnamon

    •    Dash of nutmeg

    •    Maple drizzle

    •    Fresh thyme

    •    Splash of coconut cream for extra creaminess

Instructions

1. Roast the squash

Roasting = deeper, sweeter flavor.

    •    Toss the cubed squash in a little olive oil/tallow.

    •    Salt + pepper.

    •    Bake at 400°F for ~25–30 min until soft and golden.

2. Sauté aromatics

In a large pot:

    •    Melt 2–3 tbsp butter.

    •    Add diced white onion + garlic.

    •    Sauté until translucent and fragrant.

3. Add squash + broth

    •    Add your roasted squash to the pot.

    •    Pour in 4–5 cups chicken broth, just enough to barely cover the squash.

    •    Salt + pepper again.

Bring to a simmer, 10–15 minutes.

4. Blend until silky

Use an immersion blender (or carefully transfer to a blender) and blend until super smooth.

If it’s too thick → add a splash of broth.

If it’s too thin → simmer to thicken.