Butternut Squash Soup
Pureed butternut squash soup is hearty, healthy, and complete with detoxifying properties.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Servings: 4 bowls
- 2 lbs Butternut Squash peeled + diced
- 1 Yellow Onion chopped
- 1 Carrot chopped
- 1 tbsp Oil olive or avocado
- 3 cloves Garlic crushed
- 3 tbsp Fresh Ginger minced
- 7 cups Broth chicken or bone
- 1/3 cup Brown Rice uncooked
- 3 tbsp Turmeric Powder
- 4 springs Fresh Thyme
- 1 pinch Salt & Pepper season to taste
- 1/2 cup Greek Yogurt or Coconut Cream swirl/garnish - OPTIONAL
Prep your squash. Slice off both ends of your butternut squash. Holding the squash in one hand, use a sharp vegetable peeler in the other hand to peel off the outer layer of the butternut squash. Cut squash in half lengthwise and remove seeds. Finally you will want to cut squash into about 1 inch cubes.
Chop yellow onion and carrot. Peel and mince fresh ginger. Crush garlic cloves lightly with the flat of a knife and remove skin.
In a Dutch oven or large pot saute veggies until tender. Add in broth of your choice, the dry rice and all the seasonings!! Cover and simmer for 1 hour until everything is tender.
In batches slowly pour the mixture from your pan to a household countertop blender to puree in batches until creamy! If you have a handheld immersion blender you can keep the soup on the stove and do the work there.
Serve warm bowls of soup by adding in a swirl of Yogurt/Coconut Cream (OPTIONAL) and sprinkle of turmeric on top! Thyme for garnish if you want to be fancy!