This soup. I’ve had this so many times lately and I’m just not getting sick of it. I’m thinking it’s about time I share it, no?!
This butternut squash soup is my take on my Nonna’s “Milk Soup.” I know, it sounds odd, but we begged for this stuff as kids. And I never really knew what was in it, besides milk, until recently. Turns out… it was just a creamy butternut squash soup with a dollop of butter, lots of pepper, and so much love. No one could cook like my Nonna… and honestly, she poured her heart into every dish. So key!
Anyways, I hope this warms you up this winter and keeps you healthy and energized. Butternut Squash is truly a great food for the immune system and I plan on keeping it around all season to fend of any colds coming my way. Don’t skip on the healthy fat, whether you pick a nice organic butter, ghee, or coconut oil, it’s important for the best vitamin absorption! Plus, it’s pretty much what makes the soup. Good fat is good!
I like it with quinoa as it adds a nice bit of protein, but feel free to use rice or noodles. My Nonna used both but I always preferred the rice. Or omit all together for a grain free, smooth, and velvety butternut squash soup! Enjoy!
- 1 large butternut squash
- 4 cups vegetable or chicken broth
- ½ cup uncooked quinoa*
- 2 cups milk of choice such as almond, soy, rice, coconut or regular dairy milk. I like almond.
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 2-3 tablespoons butter, ghee, or coconut oil
- Preheat oven to 375 degrees fahrenheit. Cut butternut squash in half lengthwise, scoop out the seeds and guts, and place face down on a baking sheet. Bake for 1 hour, remove from oven and let cool with a clean kitchen towel over top. This helps to steam the skin and make it easier to peel off.
- Meanwhile, place the broth and quinoa in a large soup pot and bring to a boil. Cover and reduce heat and simmer for 20 minutes until quinoa is cooked.
- When the butternut squash is cool enough to handle, peel the skin off, or scoop out the flesh with a spoon if the skin doesn't peel off easily.
- Place the squash, milk, salt, pepper, and butter (or ghee or coconut oil) into a blender and blend until smooth. Add the puree to the quinoa and broth in the pot. Stir to combine, heat if necessary, and season to taste with salt and pepper. I like it with lots of pepper!
- If you'd like the soup thinner, just add more broth.
- Serve hot! This soup, like most soups, tastes even better the next day. Last for 5-7 days in the fridge and freezes well.
- *If using another grain such as rice, cooking times may vary. Cook according to package instructions.