Butternut squash soup is one of those things that sounded vaguely good, but I’d never tried it. When I did Whole30, I finally made the attempt and I LOVED it. It’s rich, hearty and something that feels both decadent and healthy. Who can resist that???

This soup tastes like fall: warm, rich, and comforting. It’s also not hard to make: basically boil and blend.

To make it into a meal, I like to add chunks of avocado or whatever meat I have in the fridge, shredded. It’s lovely and surprisingly filling. If you’re not going the Whole30 route, try it with a thick slice of fresh homemade bread. Absolutely to die for!

Dice your squash – it doesn’t have to be perfect, just into chunks that are roughly the same size.

Cook your onions first for a few minutes, then add garlic, ginger, and butternut squash.

Add chicken broth and cook for about 10 minutes, until the squash is tender.

Blend the mixture until it has a smooth texture!

Cook a bit more until thickened, then serve!

If you’re curious, here’s my thoughts on eating Whole30: it didn’t work for me. It didn’t change my life or my mental state or my waistline. You can see more about my experience here, and the past three months has confirmed my initial thoughts. I haven’t felt any lasting change from trying it for 30 days and then reverting back to my old eating habits. But I know that eating less carbs, dairy and general junk has its merits. And on that front, I like eating good food, and Whole30 does a fantastic job of offering great-tasting food. So we still cook Whole30-approved meals fairly regularly because it’s tasty and healthy!

All of that to say, I got this recipe from the Whole30 cookbook. It’s so simple and delicious that I don’t change the cooking much, only adding avocado, meat, or good bread to the dish.

Whole30 Butternut Squash Soup

Ingredients:

• 1 medium butternut squash, about 3-4 cups when diced
• 1/2 onion, diced
• 3 tablespoons olive oil or coconut oil
• 2 cloves garlic, minced
• 1/2 tsp ground ginger
• 4 cups chicken broth (substitute vegetable broth for vegetarian-friendly)
• 1 tsp salt
• 1/4 tsp pepper

Steps:

1. Heat the oil in a soup pot. Cook the onions over medium heat for 2-3 minutes, stirring occasionally. Add the garlic, ginger, and squash and cook for another minute.
2. Add the chicken broth and boil for about 10 minutes. The squash should be soft when poked with a fork.
3. Pour the mixture into a blender and blend on high until the liquid is an even texture. Return it to the pot.
4. Heat the soup again over medium high heat for 7-10 more minutes, until thickened. Season with salt & pepper to taste.

This butternut squash soup only takes 30 minutes to create, and it’s the perfect lunch on a cold day!

What’s your go-to lunch for the fall?

The links above contain affiliate links, which means I get a few cents (at no extra cost to you) if you book or buy something via that link. This helps me keep costs down and posts up! All images copyright Teaspoon of Nose.

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