Last year I had a pretty rough birthday. It was the only birthday so far where I had to work, I usually take the day off, but last year I worked on my birthday. That’s not why the birthday was the worst ever, but it didn’t help. I came home to a kitchen that smelled wonderfully as my husband had roasted butternut squash for soup. It was love, comfort, and deliciousness in a bowl. Just the thing I needed to salvage the day.
There is something incredibly comforting about a hot bowl of soup in your hands on a cool day or any day really. It warms you up, body and soul, from the inside out and is just plain tasty. It also helps that soups made with bone broths are incredibly healthy and healing for your gut and skin. Soups are also great when you make a big pot to reheat and enjoy again for another dinner or to take for lunch.
Roasting vegetables brings another depth of flavor to your soup too. This recipe uses roasted butternut squash, onions, and garlic added to canned pureed pumpkin and homemade (or store bought if you don’t have it) bone broth. It would be very easy to change this recipe up to to nourish the vegan/vegetarian friends or family in your life by using vegetable broth and coconut oil in the recipe instead. For a complete meal we often add beef meatballs to a bowl of this soup after dishing it up to round it out, but it’s great on it’s own too.
I used coconut cream in the soup instead of coconut milk, because it is thicker and won’t water down the soup like coconut milk would. Coconut cream can also be used to make whipped coconut cream to top pies, in smoothies, and curries. Coconut Cream can be purchased online if you cannot locate it at a store near you or you can use coconut milk and 1 to 2 tablespoons of arrowroot powder to thicken the soup.
Grab a bowl and fill it with this hot Butternut Squash and Pumpkin Soup, sit back, and enjoy the warmness and comfort of homemade soup as it washes over you.
- 1 Butternut Squash, peeled, seeded, and cubed
- 1 Onion, sliced
- 4 cloves Garlic, peeled and quartered
- 1 teaspoon Salt
- 1 teaspoon White Pepper
- ½ teaspoon ground Ginger
- ½ teaspoon ground Turmeric
- ½ teaspoon ground Sage
- ⅓ cup melted fat such as Coconut Oil, Ghee, or Beef Tallow (use Coconut Oil for Vegetarian/Vegan Option)
- 1 Tablespoon Ghee
- 16 ounces Chicken Stock or Chicken Bone Broth (use Vegetable Stock for Vegetarian Option)
- 1 can (15 ounces) Pumpkin Puree
- 1 can (5.4 ounces) Coconut Cream
- Preheat oven to 350°
- Place cubed and peeled Butternut Squash, Onion, and Garlic on a cookie sheet.
- Sprinkle Salt, White Pepper, Ginger, Turmeric, and Sage on squash mixture.
- Pour melted ⅓ cup fat over squash and spice mixture. Mix with hands to coat squash well with fat and spices.
- Roast in oven for 45 minutes or until squash is fork tender.
- Remove squash from oven and set aside.
- In a large pot melt 1 Tablespoon Ghee.
- Pour Chicken Stock, Pumpkin Puree, Coconut Cream, and Squash mixture into pot with Ghee.
- Using an immersion blender, puree soup until smooth and combined (use a blender if you do not have an immersion blender to puree then return to pot with ghee).
- Heat until soup reaches a low simmer, stirring frequently.
- Serve and enjoy.
Need help on how to cube butternut squash? Check out this video from Martha Stewart on How to Cut Butternut Squash
I used Fatworks Pure Tallow as my fat of choice when I made this recipe and OMghee as my ghee of choice. I highly recommend both products because of their quality, sourcing, and because they are tasty healthy fats.