Butternut Harvest Soup
This butternut harvest soup is good any time of year. In autumn, it blends well with the season. Butternut squash is rich in vitamins and minerals. Couple that with apples, carrots, a potato, onions and garlic, and you have a tasty, nutritious, filling soup that isn’t heavy.
Prepare your own butternut squash instead of using canned squash. It’s so much better, and healthier as well. If you have extra sweet potatoes on hand, you can add one to the soup. I don’t list it in this recipe, but I have included a sweet potato. With this Butternut Harvest soup recipe, you can adjust amounts to the liking of your family and what you have on hand.
Butternut squash is a healthy source of vitamins and minerals. In addition, it helps regulate blood sugar, promotes eye health, hydration, and is a great source of fiber. Butternut squash provides potassium, calcium, Vitamin C, and magnesium.
You can pair this soup with a sandwich or a salad for a well-rounded meal. Pulse it as little or as much as you want. You have so many choices with this recipe, so have at it! 🙂
The recipe
Butternut Harvest Soup
Ingredients
- 2 cups butternut squash, prepared
- 2 Tbsp. butter OR olive oil
- 1 large onion, minced
- 2 medium apples, peeled and chopped
- 2 small potatoes, peeled and diced
- 1 cup chopped carrots
- 1 Tbsp Garlic OR 2 cloves, minced
- 1/4 tsp. nutmeg
- 1/4 tsp. allspice
- 1 Tbsp salt
- 1 tsp. pepper
- 1 quart chicken broth
- 1/2 cup milk
- garnish with parsley
Instructions
- Melt butter in pot. Saute onion, then add carrots and potatoes; garlic cloves (or add garlic powder)
- Add chicken broth and simmer until carrots and potatoes are soft
- Add prepared squash and warm through
- Put soup contents into blender and pulse
- [IF you want to freeze this, add seasonings and freeze, BEFORE you add the milk.]
- Return to kettle and add milk and seasonings
- Heat through and serve
