Name: Harvest Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 medium butternut squash ((about 2 cups)); 2 medium potatoes ((about 2 cups)); 1 medium onion ((about 1 cup, diced)); 2 cloves garlic ((about 1 teaspoon minced)); 2 tablespoons olive oil; 2 teaspoons fresh thyme (minced (or 1/2 teaspoon dried)); 2 teaspoons fresh sage (chopped (or 1/2 teaspoon dried rubbed sage)); 2 Tablespoons fresh basil (minced (or 1 teaspoon dried)); 1 teaspoon salt; 1/2 cup dry white wine; 2 13.5-ounce cans coconut milk ((about 3 cups; or any non-dairy milk)); Pepper to taste (I used about 1/4 teaspoon); Chopped parsley to garnish

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Harvest Butternut Squash Soup is one recipe you are going to want to try, now that it’s squash season. Butternut squash is one of the best kinds of squash to use in soup.

Savory and delicious, you will want to make this Harvest Butternut Squash Soup again and again. I know I do.

It’s time for Harvest Butternut Squash Soup.

Can you say, “Yum?” This Harvest Butternut Squash Soup is a scrumptious, savory squash soup that’s good for you. It’s vegan, gluten free, and low carb. We had this for supper yesterday, along with some of my Gluten Free White Bread (the BEST GF bread recipe, IMHO) and a simple Green Salad. What a delicious meal. And even though it’s made from scratch, it only takes about 45 minutes.

What You Need

You’ll need measuring cups and spoons, a good soup pot or Dutch oven, knives, cutting board, garlic press, and an immersion blender. Trust me on this one. You really want this kind of blender. The first time I made this recipe, I didn’t have one and I had to use a regular blender. What a mess. But now I do. Well, technically, DON has an immersion blender since I gave it to him for Christmas a few years ago. But I use it. (Don’tcha just love giving Christmas presents that you can use?)

Harvest Butternut Squash Soup Recipe

Harvest Butternut Squash Soup

Savory Harvest Butternut Squash Soup. Easy. Low fat. Dairy free. Gluten free. The combination of spices makes it SO delicious.

Course Main Course, Soup

Cuisine American

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 6 servings

Calories 206 kcal

Author Recipe Idea Shop / Lois Carter Crawford

Ingredients

1 medium butternut squash (about 2 cups)
2 medium potatoes (about 2 cups)
1 medium onion (about 1 cup, diced)
2 cloves garlic (about 1 teaspoon minced)
2 tablespoons olive oil
2 teaspoons fresh thyme minced (or 1/2 teaspoon dried)
2 teaspoons fresh sage chopped (or 1/2 teaspoon dried rubbed sage)
2 Tablespoons fresh basil minced (or 1 teaspoon dried)
1 teaspoon salt
1/2 cup dry white wine
2 13.5-ounce cans coconut milk (about 3 cups; or any non-dairy milk)
Pepper to taste I used about 1/4 teaspoon
Chopped parsley to garnish

Instructions

Peel the squash, cut in half, and remove the seeds. Then cube the squash.
Peel the potato, cube it.
Steam the squash and potato cubes until tender (about 15 minutes).
While the squash and potato are steaming, peel and dice the onion.
In a Dutch Oven or soup pot, heat the oil and sauté the diced onions until they are transparent, but not browned (5-10 minutes).
Mince the garlic. (I use a good garlic press and don't peel the garlic because the skin keeps the flesh from getting stuck in the holes.)
Add the minced garlic to the onions and continue to cook for about 30 seconds.
Mix in the spices.
Add the wine and continue cooking for a minute or two, stirring to deglaze the pot.
Add the squash, potatoes and one can of the coconut milk and continue cooking for about 5 minutes.
Using an immersion blender, blend the mixture using the pulse function to purée until smooth.
Add the remaining coconut milk and blend.
Heat gently just before serving and garnish with a bit of parsley.

https://recipeideashop.com/harvest-butternut-squash-soup/

Recipe Notes

NOTE: If you roast the squash instead of steaming it, it will deepen the flavor.

Affiliate Disclosure: Many of the links included throughout Recipe Idea Shop are affiliate links, which means if you follow them and you buy something, we will get a small commission. It doesn’t cost you a penny more, and you can still use your Amazon Prime account to buy. Don and I love our Amazon Prime account. This posting includes affiliate links.

Recipe Nutrition Information

This recipe is GF, DF, NF (contains coconut), SF, EF, CF (use sea salt), V, VG*

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Savory Harvest Butternut Squash Soup (made with Coconut Milk) Nutrition Label. Each serving is about 1 1/2 cups.

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Harvest Squash Soup is definitely my FAVORITE Butternut Squash Soup.

Harvest Butternut Squash Soup is a savory delight.

*Allergen Key

Note: If you have serious allergies or sensitivities, to be considered free of these allergens, you need to use products specifically marked “gluten free,” etc. There can be cross-contamination in facilities.

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Harvest Butternut Squash Soup

It’s time for Harvest Butternut Squash Soup.

What You Need

Harvest Butternut Squash Soup Recipe