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» Pale Yellow

Cream together butter and sugar until pale yellow.

Butternut Squash Soup

Tracy Byrne

Butternut Squash Soup | Pale Yellow

As you know, I am in the middle of a Whole 30 and one thing needed to make the process go smoothly is easy meals for grabbing and going.  Soup is simple to make in large quantities and freeze.  Lunch is a no-brainer when I can thaw a bag of soup and have lunch ready to go!

Butternut Squash Soup | Pale Yellow

The soup is as delicious as it is easy.  There are lots of veggies and their flavor shines.  The butternut squash is a beauty that my coworkers and I (along with the kiddos) grew in our garden. Butternut squashes were grown in abundance so there will be more butternut squash in my future.

Butternut Squash Soup | Pale Yellow

For this month's Secret Recipe Club, I was on the hunt for soups and stews.  Mary of Goodie Godmother has a whole category!  I had the butternut squash so I made this soup, but I'm sure I'll make this slow cooker chili soon!  Her blog is lovely and admire her former bakery in California!

As the weather gets colder, it is soup season, sweater season, and boot season.  I pulled out my boots and polished them nice and put the sandals up on the shelf, sad face.  Butternut squash soup is perfect for fall.  It's easy, tasty, and healthful!

Butternut Squash Soup | Pale Yellow

Print the Recipe!

Butternut Squash Soup

Adapted from Goodie Godmother

Yield - 7 2-cup servings


2 tablespoons extra-virgin olive oil

14 ounces mirepoix (1/2 onion, 3 carrots, 3 celery stalks finely minced)

1 medium sweet onion, roughly chopped

5 cloves of garlic, roughly chopped

1 medium butternut squash, peeled & chopped into cubes

salt + pepper

1 quart vegetable broth

2 bay leaves

5 fresh sage leaves roughly chopped

14 ounce can light coconut milk, shaken

chopped hazelnuts and fried sage for garnish


  1. Add the oil to a large pot or dutch oven.  Heat on low.

  2. Add the mirepoix mix and stir to coat.

  3. Chop the onion and add to the pot.  Stir and let cook on low until the veggies are soft and the onion transparent.

  4. Roughly chop the garlic and set aside.

  5. Peel and chop the butternut squash.  Add the garlic and squash to the pot.  Stir and let cook until you can smell the garlic.

  6. Sprinkle with salt and pepper generously, I used about 2 teaspoons salt and 15 grinds of pepper.

  7. Add the broth, bay leaves, and sage.  Cover and let simmer for 1-2 hours or until the butternut squash is fork tender.

  8. Let cool slightly and add the coconut milk.  Remove the bay leaves.

  9. Puree with an immersion blender (best option) or a food processor (not as great option, but I did it and it was messy).

  10. Garnish with chopped hazelnuts and fried sage if desired.

  11. The soup can be easily frozen.  To a quart baggie I added 2-cups and then froze flat to save space.  Soup for later!

Butternut Squash Soup | Pale Yellow