Butternut Squash Italian Soup
A hearty and healthy soup that tastes good! This is an easy fall soup that can be put together with whatever meats and veggies you have on hand, other than the butternut squash, meaning you could make it differently each week all season, if you wanted to.
Ingredients
- 1 Butternut Squash Medium/Large
- 4 cups Broth of choice I used Chicken Broth
- Salt, Pepper, Italian Seasoning
- 1 Yellow Squash
- 1 Zucchini
- 3 Carrots
- 1 lb Ground Turkey or Italian Sausage, or your choice of meat
- 2 cups Coconut Milk or milk of choice
Instructions
1 The Squash
- Preheat oven to 400 degrees
- Line a small pan with foil, wash the Butternut Squash, and make a couple of slits in the bottom of the squash, for venting!
- Bake (Roast) 60-90 minutes, to desired tenderness. (Move to step 2 while you wait)
- Cool, peel, de-seed, and dice the squash
2 The Veggies
- While the Butternut Squash is roasting in the oven, Dice your chosen veggies. I used Yellow Squash, Zucchini, and Carrots. I would consider Leeks or Onions a good addition, but feel free to mix it up a bit!
- Sautee the vegetables with a little Coconut, Grapeseed, or Olive Oil, add the protein of choice, cook through
3 Putting it all Together
- Add your Broth, Seasonings, and Butternut Squash Cubes to a Soup Pot, Simmer a few minutes, then using a Potato Masher or Immersion Blender (Stick Blender) puree most of the cubes, or all of them if you prefer.
- Add your sauteed veggies, meat, and Coconut Milk, simmer on low for 15-30 minutes, to blend the flavors.
- Serve and Enjoy! This Soup freezes well, for an easy dinner on those nights you need a little help (or during sickness, maternity leave, etc)
Notes
This Soup freezes well, for an easy dinner on those nights you need a little help (or during sickness, maternity leave, etc)