7 Ingredient Ultimate Butternut Squash Soup
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Butternut squash is a nutrient rich vegetable loaded with vitamin A, folate, vitamin E, magnesium, calcium, and potassium and has no cholesterol. Olive oil is the heart healthiest oil. And the rest is simple…
Ingredients
- 1 butternut squash peeled, seeds removed and cut into 1-inch chunks
- 2 yellow onions chopped
- 2 TBS olive oil
- 5 cups of water or low sodium vegetable broth
- 1/2 cup of white wine
- Sea salt or Herbamare seasoning to taste
- Dried or fresh dill weed or fresh rosemary the latter is my favorite
Instructions
- Lightly heat your olive oil in a soup pot. Sauté your onions until slightly soft.
- Add squash chunks and sauté for 3 minutes. Add the wine and cook for another 3 minutes.
- Add the water and cover your pot.
- Cook for about 40 minutes or until the squash is very soft, stirring about every 15 minutes.
- When cooking is complete, use a whisk or vegetable masher to “mash” the squash until you have a thick soup with some small chunks of squash. Alternatively, you can blend the soup.
- Add salt, lightly to taste.
- Serve hot, garnished with dill.
Notes
Variations
Squash-Rice Soup: Use 6 cups of water and add ¼ cup of basmati rice just after adding the water; adds a nice texture to the soup.
Squash-Dulse Soup: Top the soup with crumbled dulse flakes instead of dill for an oceany flavor.
Squash-Rosemary Soup: Add a stalk of fresh rosemary when cooking instead of the dill garnish. Gives a rich flavor.
Squash-Dulse Soup: Top the soup with crumbled dulse flakes instead of dill for an oceany flavor.
Squash-Rosemary Soup: Add a stalk of fresh rosemary when cooking instead of the dill garnish. Gives a rich flavor.