Butternut Squash Soup

by Carrie Raab on November 29, 2011

Butternut Squash SoupButternut Squash  Soup

With fall and heading into winter, brings the squash family.  My family and I enjoy the variety that these seasons bring. It is fun to use spaghetti squash instead of spaghetti noodles this time of year.  It is a great, healthy alternative too! 

How healthy is Butternut Squash Soup?

Do you know what is in one serving of butternut squash soup? Well, each portion is loaded with Vitamins A, B1 (thiamine), B2 (riboflavin), B3 (niacin), B5 (Pantothenic acid), B6 ,B9 (Folate), and C, apart from the Omega-3 fatty acids, Calcium, Iron, Magnesium, Potassium, Phosphorus and Zinc which we get from it.  It’s been found to have anti-cancer type effects. This soup alone helps improve our eyesight, gives the proteins which our bodies need, and strengthens our immune system by improving our bodies’ healing capabilities.  As you can see, we get a lot of healthy benefits just by eating one serving of this simple and delicious soup.

 How to make Butternut Squash Soup

Yield: 8 servings – Note:  My recipe will list organic, dairy free products and essential oils

  • 1 tablespoon butter  (Earth Balance Natural Buttery Spread, non-dairy) 
  • 2 pounds organic butternut squash cubed & peeled

  • 2 chopped organic carrots

  • 1 chopped organic sweet onion 

  • 2 minced medium garlic cloves

  • 1 minced medium shallot 

  • 4 cups less-sodium, organic chicken broth (enough to cover veggies) 

  • 1/4 cup almond milk

  • 1 drop Young Living cinnamon bark essential oil

  • 2-3 drops Young Living nutmeg essential oil

  • 1 drop Young Living clove essential oil

  • 1 teaspoon sea salt 

  • 1/2 cup chopped pecan halves (optional to sprinkle on top)

  • Sprig of herbs on top (optional) and a dollop of sour cream (optional)

 Melt butter in a large saucepan over medium-high heat. Add squash, carrot, onion, garlic, and shallot; saute’ for 12 minutes or until veggies are soft. Add chicken broth and bring to a boil. Cover, reduce heat and simmer for 30 minutes. Remove from heat, stir in almond milk, cinnamon, nutmeg, and clove essential oils and salt. blend until smooth. (Adjust seasoning according to taste by adding more essential oil). Serve warm. Top with pecans/sour cream and enjoy!

NOTE:  You can NOT cook with any essential oil!  Most essential oils are not therapeutic grade, thus are not for internal use.  They are cosmetic/fragrant oils.  Please do not cook with your essential oil unless it is Young Living or food grade safe!  :)

Why do I cook with essential oils, instead of using dried herbs? Click here to find out! 

Click here to see more  healthy, delicious recipes.

Like the recipe?  Share the love with others on Facebook and Twitter.  Do you have a variation of your butternut squash soup?  Please share it in the comments below.

This soup has been shared with momscrazycooking.blogspot.com, frugalfrollies.com, creationsbykara.com, joyfulstamper.blogspot.com, everydaytastes.com, mizhelenscountrycottage.blogspot.com, sweetsav.blogspot.com, thischickcooks.blogspot.com, creationcorner.blogspot.com, 21stcenturyhousewife.com, ladybug-blessings.com, itsablogparty.com, makeaheadmealsforbusymoms.com, mandysrecipebox.blogspot.com, thetastyalternative.com, aglimpseinsideblog.com, clairejustineoxox.blogspot.com, savingthosedollars.blogspot.com, somewhatsimple.com, kellythekitchenkop.com

Pin It

{ 21 comments… read them below or add one }

Leave a Comment

Previous post:

Next post:

younglivingoillady - UA-25682301-1