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The Best Butternut Squash Soup to Fuel Your Soul (And Body)
Scale
- 1 butternut squash (about 1 ½ pound), peeled, seeded and cut into 1⁄2-inch cubes
- 2 tsp olive oil
- 3 tbsp unsalted butter
- 1 small onion, chopped
- 1 Granny Smith apple, peeled, cored, and chopped
- 2 cloves garlic, minced
- 4 cups bone broth, plus more as needed
- ¼ tsp ground coriander
- 1/8 tsp grated nutmeg
- salt and ground black pepper to taste
- sour cream for garnish
- In a large pot heat the olive oil and butter over medium heat.
- Add the onion and cook for 3-5 minutes or until softened and translucent.
- Add the garlic and cook for 30 seconds.
- Add the apple and butternut squash and saute for 2 minutes.
- Add the bone broth, coriander and nutmeg and bring the soup to a low boil.
- Cover with a lid and cook for 15-20 minutes or until the butternut squash is fork tender.
- Using an immersion blender or food processor or blender, puree the soup until smooth.
- Season to taste with salt and black pepper.
- Serve, garnished with sour cream.
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