The Best Butternut Squash Soup for Fall is easy to make! I love when the fall season sets in and the leaves start turning. This is an easy soup to make on a weeknight for a dinner side because it takes little effort.
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Benefits
Butternut squash is a versatile and nutritious vegetable that offers several benefits. Here are some of the benefits of including butternut squash in your diet:
- Rich in nutrients: Butternut squash is packed with essential vitamins and minerals, including vitamins A, C, and E, along with potassium, magnesium, and fiber. These nutrients contribute to overall good health and well-being.
- Supports healthy digestion: The high fiber content in butternut squash helps regulate bowel movements and supports a healthy digestive system. It can help prevent constipation and promote regularity.
- Boosts immune system: Butternut squash is a great source of vitamin C, which helps strengthen the immune system and protect against common illnesses and infections.
- Promotes eye health: The vibrant orange color of butternut squash is due to the presence of beta-carotene, which is converted to vitamin A in the body. Vitamin A is essential for maintaining good vision and preventing age-related macular degeneration.
- Supports healthy skin: The antioxidants in butternut squash, such as vitamin C and beta-carotene, help fight free radicals and protect the skin from damage caused by environmental factors. Regular consumption of butternut squash can contribute to healthy and glowing skin.
- May aid in weight management: Butternut squash is low in calories and rich in fiber, which can help you feel fuller for longer and prevent overeating. It can be a valuable addition to a balanced and healthy diet for weight management.
- If you’re looking for a great way to detox your gut check out my blog on that here.
Remember to consult with a healthcare professional or registered dietitian for personalized advice and to ensure butternut squash is suitable for your dietary needs and any specific health conditions you may have. Enjoy the many benefits of this delicious and nutritious vegetable in your meals!
Buy Local
My favorite place to buy butternut squash is actually at our local pumpkin patch! They always have bins FULL of them for $2. That is considerably cheaper than store bought which can cost up to $8. This fall I stocked up and have been making this soup often as a double batch. Instead of eating it all right away I put half away in glass mason jars and freeze for later. I will be canning some at some point as well.
This Best Butternut Squash Soup for Fall is so quick with the oven and immersion blender doing most of the work. It’s nice to have a good highly nutritious meal to add to weeknight dinners that everyone will love! I do also have a way to turn this into pasta sauce for kids that makes their weekly pasta more nutritious. Let me know in the comments if you want a blog recipe on that!
As always – check us out on Pinterest here.
Please note…
This can be made dairy free! Just eliminate the butter and cream. It tastes delicious without it. I go back and forth with which version I do depending on what my body needs. Always listen to your body!
Butternut Squash Soup
Equipment
Ingredients
- 1 Whole Butternut Squash
- 6 Whole Carrots Large
- 1 Whole Onion
- 3 Cloves Garlic
- 3 Sprigs Sage
- 4 Springs Thyme
- 2 tbsp Olive Oil
- 32 Oz Bone Broth
Instructions
- Cut butternut squash in half and deseed.
- Roughly chop onion, leave in large pieces.
- Chop carrots into 3 large parts.
- Oil the butternut squash and place face down on baking tray. Add onion, carrots, herbs and garlic. Drizzle oil on all the vegetables.
- Bake at 350 for 45 minutes.
- Once squash is fork tender remove and scoop into your dutch oven.
- Add Vegetables and herbs along with bone broth.
- Allow to boil, once tender use immersion blender to pure.
- Optional, add butter and cream for an extra treat! Also pumpkin seeds are a traditional garnish for this dish.
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