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George Bryant

Butternut Squash Soup

5 from 7 votes
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 large butternut squash peeled and cubed
  • 4 tablespoons of grass-fed butter you can sub coconut milk, or coconut oil, or almond milk
  • juice of 2 whole limes
  • zest of 1 whole lime
  • 1/2 teaspoon salt

Method
 

  1. Steam your squash in a large stock pot of water
  2. (Optional) You can also roast your squash in the oven at 400 degrees until fork tender for a different flavor profile
  3. Continue to steam until you can easily pierce your squash with a fork
  4. At that point, drain your squash using a colander
  5. Transfer to a blender, food processor, or large mixing bowl
  6. Add all your remaining ingredients and either blend or process until smooth or use a hand mixer in your mixing bowl
  7. Serve warm and enjoy

Notes

Squash vary in size, my squash once cooked and pureed yielded me 6 cups of mashed squash. Gauge the amount of ingredients in your soup off that number. If you have 6 cups pureed then follow the recipe exactly, if you have less adjust to your taste or more adjust