Happy late Friday y’all! Lily and I have been taste testing various Butternut Squash Soup recipes this afternoon AND playing the Christmas tunes (which I am very excited about). For the most part, I am not one for bypassing Thanksgiving. However, I do enjoy rocking the holiday tunes while still enjoying the fall festivities.
Butternut Squash is definitely one of my favorites. This time of year I love Butternut Squash everything! It’s such a versatile food; it’s great in pastas, it’s delicious in a winter roasted veggies, and of course it’s perfect for soups.
If you saw my Blender Pumpkin Bread Recipe, then you surely know that I’m all about making quick & easy healthy meals these days. Because saving time, being productive, and taking time for the things for what matters most is the name of the game.
I love that this recipe can be enjoyed by every member of the family. It’s really versatile too – you can add more herbs, less sweet fruits, add more salt or less, or you can experiment with adding other veggies like carrots, celery, or potatoes.
This soup is a game changer. Not only is it super delicious, but it’s very nutritious, and you won’t need to spend tons of time in the kitchen. Surprisingly, all you need to do is pick up your handy high-powered blender and throw all the ingredients inside.
Also, I had a proud mom moment today. Lily loved the soup! Surprisingly, this recipe is Lily approved! How cool is that?
I sweetened this soup with an apple and also medjool dates. And instead of heavy cream, I used raw cashews to provide the richness it needed. I personally LOVE sage, and I felt that one herb was the perfect highlight in this recipe. Obviously, sage is one of those herbs that instantly sends me into the holiday spirit. Because it reminds me of the fragrance coming from our family kitchen during Thanksgiving.
So, by all means, I hope you enjoy this recipe! Especially since this Butternut Squash Soup recipe will allow you to spend more time with your loved ones all while still providing them with a nutritious meal that you can feel good about! As a matter of fact, isn’t that what the holidays are all about anyways, right?
Butternut Squash Soup
- 1 Cup Vegetable Broth
- 1 16 oz bag Frozen Butternut Squash thawed
- 1/2 Sweet Onion
- 1 Red Apple, small I used Fuji
- 1/2 Cup Cashews
- 3 Tsp Dried Rubbed Sage
- 2 Medjool Dates pitted
- 1/2 Tsp Salt
- Black Pepper
- 1 Tsp Turmeric optional
Place all ingredients in a high powered blender.
Blend until smooth & warmed.
If using a blender that will heat your soup, then continue blending until the soup is warmed and steaming. If your blender will not heat the soup, then transfer the pureed mixture into a pan & heat over the stove.