Butternut Squash Italian Soup

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Butternut Squash Italian Soup
AuthorArynCategoryDinner, Fall, Make ahead mealsDifficultyBeginner

Dice the Roasted Butternut Squash, and add to the Broth. When it's as tender as you like it, mash or blend 50-75% of the chunks. Add your sauteed protein and veggies, and Coconut Milk for creaminess.

Butternut Squash Italian Soup
Yields10 Servings
Prep Time30 minsCook Time1 hrTotal Time1 hr 30 mins
 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)
1

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

Whole Roasted Butternut Squash

2

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!

Diced Vegedables

3

Sautee the vegetables with a little Coconut, Grapeseed, or Olive Oil, add the protein of choice, cook through

Sauteed Veggies and Ground Turkey

4

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.

Butternut Squash in Broth

5

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)

Butternut Squash Italian Soup

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)

Directions

1

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

Whole Roasted Butternut Squash

2

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!

Diced Vegedables

3

Sautee the vegetables with a little Coconut, Grapeseed, or Olive Oil, add the protein of choice, cook through

Sauteed Veggies and Ground Turkey

4

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.

Butternut Squash in Broth

5

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)

Butternut Squash Italian Soup

Butternut Squash Italian Soup

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