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    Butternut Squash Soup

    Sep 25, 2015 / by Laney Schwartz / 15 Comments(updated Jan 7, 2020)
    ★★★★★ from 4 reviews

    Jump to Recipe·Print Recipe

    This Butternut Squash Soup tastes like fall.  It’s warm, sweet, and comforting.  All the happy feelings a bowl of soup should bring you on a cool, crisp fall day.  

    Can I vent for a minute before I share this Butternut Squash Soup recipe?

    Butternut Squash Soup

    Ok.  97% of the time I love where I live. What’s not to love?  I don’t own a winter jacket, I can go swimming all year round, and I’m a jump, skip, and a hop from the beach, trails, and mountains.  

    Butternut Squash Soup

    BUT, for me? East coast girl at heart…I MISS FALL.  Like REALLY miss fall.  And this time of year it’s especially depressing when it’s the first few days of fall and it’s a scorching 98 and 99 degrees for as long as my little weather.com app will show me.  Waaaaaah! And to make it worse, I go online and see all my east coasters and even mid west friends rocking their hoodies, jeans, and sweaters, and cuddling up with a big bowl of chili by the fire.  I secretly hate all of you right now. I’m BEYOND jealous.

    Ok, I’m done.  Sorry.  

    Pretending it’s fall…

    As I power through this typical Los Angeles fall heat wave, I pretty much do everything in my power to pretend like it’s crisp and cool outside:

    1. Immediately put on my coziest sweats after a shower at 3pm because “It’s gonna be dark in an hour anyway.” When is that happening anyway?
    2. Buy ALL the cans of pumpkins.  And bake pumpkin-y things.
    3. Make this soup. 
    Butternut Squash Soup

    And I’ll tell you what.  This Butternut Squash Soup tastes like fall.  It’s warm, sweet, and comforting; all the happy feelings a bowl of soup should bring you on a cool, crisp fall day.   It’s also the easiest soup to make and can be done in 20-30 minutes, start to finish. It’s rich and creamy, without the cream!  Such a trickster I am.  

    Butternut Squash Soup

    I will beat you, weird September summer/fall heatwave.  Me and my soup will win.  

    Print
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    Butternut Squash Soup

    ★★★★★ 5 from 4 reviews
    • Yield: 4 1x
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    Description

    This Butternut Squash Soup tastes like fall.  It's warm, sweet, and comforting.  All the happy feelings a bowl of soup should bring you on a cool, crisp fall day.


    Ingredients

    Scale
    • 2 tablespoon olive oil
    • 1 medium butternut squash (peeled, seeded, and cubed (about 3–4 cups))
    • 1 yellow onion (chopped)
    • 2 cloves garlic (peeled and smashed)
    • Chicken stock or vegetable stock
    • 1 1/2 teaspoons salt plus more to taste
    • 1 1/2 cups unsweetened almond milk (or regular milk)

    Instructions

    1. 1) Heat a large skillet over medium/high heat. Add the olive oil, squash, onion, garlic and salt and saute until lightly browned and the squash is cooked through, about 12-15 minutes. If mixture becomes dry and starts to stick to the pan, pour in a few tablespoons of stock at a time to help cook through.
    2. 2) Place the cooked squash mixture in a blender and add the almond milk. Blend until very smooth, about 1-2 minutes. Season with more salt to taste. Serve with your favorite toppings, or it’s simply delicious alone!

    Notes

    *When blending hot food make sure you leave a hole for the steam to escape from the blender, otherwise it can explode!

    Adapted from Pinch of Yum

    Did you make this recipe?

    Tag @lifeisbutadish on Instagram and hashtag it #lifeisbutadish

    When you try a recipe, use the hashtag #lifeisbutadish on INSTAGRAM for a chance to be featured in my stories! Follow Life is but a Dish on PINTEREST | FACEBOOK | INSTAGRAM for all the latest content and behind the scenes!Remember to subscribe to my free  Life is but a Dish Weekly Newsletter and receive easy recipes delivered to your inbox every week!

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    Filed Under: Dinner, Soups & Stews, Vegetarian Tagged With: butternut squash, dairy free, Fall, Soup

    Reader Interactions

      Leave a comment & rate this recipe Cancel reply

      If you love this recipe, please consider giving it a star rating when you post a comment. Star ratings help people discover my recipes online. Your support means the world and is greatly appreciated!

      xo, Laney

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

      Comments

    1. Rachel

      September 30, 2021 at 4:35 am

      Hi, I was wondering if I could use oat milk instead of almond? or would it be better to just use regular milk? Thank you!

      Reply
      • Laney Schwartz

        September 30, 2021 at 8:23 am

        Hi Rachel! You can definitely use whatever milk you like!

    2. Trish Straub

      December 20, 2020 at 5:14 pm

      I used butter instead of olive oil, and half and half (just a couple T) because all i had was vanilla almond milk….I think I used just a smidge too much onion, but other than that… creamy and delicious!!!! 🙂

      ★★★★★

      Reply
    3. Marhya

      November 21, 2019 at 5:31 pm

      So delicious!!!! I am just learning to cook (at 48). Well I should say that I have just learned that there are some things that turn out delicious no matter how bad a cook you are and do am encouraged to try new things now. This one is so easy and so good and so flavorful, that it is now tagged as a Favorite!

      ★★★★★

      Reply
      • Life is but a Dish

        November 27, 2019 at 9:40 am

        I’m so happy to hear this!

    4. Kerra

      October 15, 2017 at 2:08 pm

      Hi! Is the stock only used if it sticks while cooking? Otherwise just the milk?

      Reply
      • Life is but a Dish

        October 17, 2017 at 1:42 pm

        Yes, but you can use all stock and no milk!

    5. Annie Padrid

      October 05, 2017 at 8:16 pm

      This is AMAZING! Thank you, Life Is But A Dish!

      ★★★★★

      Reply
      • Life is but a Dish

        October 08, 2017 at 9:34 am

        Yay!! You’re welcome!

    6. D

      October 01, 2017 at 9:24 am

      Sooo tastey thanku for this simple & delicouse recipe!

      ★★★★★

      Reply
      • Life is but a Dish

        October 01, 2017 at 5:09 pm

        You’re so welcome!

    7. Kathryn Grace

      March 08, 2016 at 9:51 am

      I can attest to that. We got a dinner and a lunch out of this, and gobbled it up both times. Scrump-dilly-icious! It’s my pick for Recipe of the Day today on YayYay’s Kitchen Facebook page as well as on Twitter and Google+. Thanks for a delicious recipe.

      Reply
    8. Kathryn Grace

      March 01, 2016 at 12:25 pm

      Ran across this recipe on a Two Healthy Kitchens post titled “Food Bloggers’ Best Healthy Cooking Tips and Swaps … with Recipes!.” Lucky me, I have nearly two quarts of roasted, cubed butternut squash in the fridge. I haven’t made almond milk yet, but I think I’ll whip up some coconut milk this afternoon and substitute that. Think it will work? I’m always ready for another bowl of butternut squash soup. So many recipes! So little time.

      Congratulations on having your beautiful–and I’m certain–tasty soup featured on THK!

      Reply
      • Life is but a Dish

        March 01, 2016 at 1:51 pm

        Thank you! And yes, the coconut milk will work beautifully!

    9. chef hoodie saleoff

      February 13, 2016 at 1:52 am

      I call this MuskSpeak.

      Reply

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