Butternut Squash Soup Recipe
Are you looking for a simple and nutritious dinner for the entire family? This week we are here to share one of our go-to favorites in the winter (especially postpartum), butternut squash soup. We hope you enjoy Bay City Doulas’s favorite butternut squash soup recipe.
Ingredients
One top reason this recipe remains a favorite in both our homes and our client’s homes is its simplicity.
- 1 large butternut squash
- 1 cup of coconut milk ( from the can)
- 1 cup bone or vegetable broth
- 1-2 tsp salt ( salt to taste)
- 1 tsp cinnamon powder
- 1/2 tsp chili powder
- any additional seasonings of your choice; for families who aren’t postpartum, garlic or onion powder are both tasty!
Directions
- Preheat the oven to 400 degrees.
- Cut the butternut squash in half, the long way, and scrape out all the seeds with a spoon.
- Oil both sides of the center, and then place the squash center side down on a baking tray. Place one cup of water in the tray and stick it in the oven.
- Bake for 35-40 minutes, checking every 15 minutes with a fork. You want to be able to easily poke through the center.
- Once the squash is cooked through, take it out to cool.
- Scape the whole inside of the squash and add to a blender.
- Add in coconut milk and the broth.
- Blend.
- Season to taste, and blend again.
- Enjoy!
Serves four
Prep time – five minutes
We hope you enjoyed this week’s blog, “Butternut squash soup recipe.” For more posts on all things pregnancy, postpartum, parenthood, and lifestyle, click here!
