Spiced Butternut Squash Soup

Feed your soul with a hot bowl of Spiced Butternut Squash Soup! This cozy meal can be made with ease and enjoyed all year round.

Start by adding coconut oil to a skillet over medium-high heat. Then incorporate your vegetables including carrots and the star of the show: butternut squash! Let your veggies sauté, then incorporate additional flavors including freshly chopped onions, garlic and desired seasonings – we recommend tossing in strong spices including nutmeg, cumin, ginger, cinnamon, paprika and cayenne pepper for a bold, rich flavor. Combine until all ingredients are blended into a colorful, aromatic mixture that you’ll want to sample.  

Next, add in your chicken broth of choice, allowing the mixture to boil as it softens the butternut squash until tender. Transfer the soup into a blender for a finely puréed consistency. Add salt and pepper to taste, and a tablespoon of lime juice for a hint of citrus that compliments the savory flavor.  

For added texture and taste, top with bacon bits, crumbled cheese or croutons. You can also pair this delectable, nutrient-dense bisque with grilled cheese or dinner rolls for a carb-heavy meal.  

The simple ingredients, flavorful seasonings and easy preparation make this Spiced Butternut Squash Soup a 5-star meal.

Prep Time:  5 minutes   |    Cook Time:  30 minutes   |    Total Time:  35  minutes   |    Servings:  4

Ingredients:

• 1 tablespoon  Simply Nature  Organic Coconut Oil
• 1 carrot, peeled and chopped
• 3 cups butternut squash, peeled and chopped
• 1 onion, diced  
• 3 cloves garlic, minced
• 1/4 teaspoon  Stonemill  Nutmeg
• 1 tablespoon  Stonemill  Ground Cumin
• 1 teaspoon  Stonemill  Ginger
• 1/4 teaspoon  Simply Nature  Organic Cayenne Pepper
• Pinch of  Stonemill  Ground Cinnamon
• 1 teaspoon  Stonemill  Paprika
• 2 1/2 cups  Simply Nature  Organic Low Sodium Chicken Broth  or 2 ½ Chef’s Cupboard  Chicken Bouillon Cubes
• Ground  Stonemill  Sea Salt Grinder, to taste
• Ground  Stonemill  Peppercorn Grinder, to taste
• 1 tablespoon lime juice

Directions:

1. In a  Crofton  Cast Iron 4.6 Qt. Saucepan, heat coconut oil over medium-high heat. Add carrots and   butternut squash, sauté for 10 minutes. Add onions, garlic and seasonings and continue cooking for five minutes.
2. Add broth and bring to a boil. Reduce heat to low and continue to cook for 10 minutes or until squash mixture is fork tender. Blend until desired consistency is reached.
3. Season to taste with salt and pepper. Stir in lime juice.

Tip: In place of broth boil water and stir in bouillon cubes until dissolved. Remove from heat. One bouillon cube equals one cup of broth.

Recipe Courtesy of Chef Audrey, ALDI Test Kitchen