Creamy butternut squash soup – 3 variations
Now that fall is in full swing, I love making the most of seasonal vegetables and fruits.
Cooking with seasonal vegetables is of utmost importance to me as it benefits my health.
We are in the midst of fall and its bounty of delicious and health-promoting root vegetables.
Store at the market as often as possible to take full advantage of the freshness of the vegetables. And grow your fresh herbs in pots on your patio or windowsill.
One of the staples of fall is pumpkin and butternut squash. For the best pumpkin flavor, I prefer to use seasonal pumpkins.
As the evenings get cooler, I want nothing more than a nutritious and delicious warm soup. It’s that time of year when we crave comfort foods like butternut squash soup.
For many of us, soups are the ultimate comfort food.
So here is where to start with these three delicious variations on a creamy butternut squash soup.
The base is a simple recipe with four main ingredients, but the toppings make all the difference.
And that’s how butternut squash soup has become one of my favorite anti-inflammatory dishes for fall.
Why is butternut squash good for your health?
Root vegetables like squash, carrots, and pumpkin are especially good for people with anxiety.
They can also boost low progesterone levels, which is often the cause of menopausal mood problems.
The reason I decided to add pumpkin to my diet a few years ago is because of the three main health benefits listed below:
It is good for the health of your eyes.
Pumpkins are one of the richest sources of beta-carotene, which our bodies convert into vitamin A, which is vital for the health of our eyes.
Did you know? A single cup of pumpkin contains more than 200% of the recommended daily intake. With this butternut squash soup, you’ll get more than your daily vitamin A requirement in just one bowl.
It keeps your intestines healthy and ensures a healthy digestive system.
Butternut squash contains both soluble and insoluble fiber for healthy digestion.
It is one of the fall vegetables that support gut health.
A healthy gut is also essential for hormone health. Consume at least 30 grams of fiber daily to maintain regularity.
In addition, studies show that our gut also plays an essential role in estrogen regulation. Women who suffer from endometriosis should include butternut squash soup in their diet.
Butternut squash helps with weight control.
It is rich in fiber and low in calories and keeps you full longer, so it can help with weight control.
What are the ingredients for the Creamy butternut squash soup?
One medium butternut squash, peeled, seeded, and coarsely diced
Two medium onions, diced
Four cloves of garlic, minced
Three medium carrots, peeled and coarsely sliced
One teaspoon of ground turmeric
Two sprigs of fresh thyme or one teaspoon of dried thyme
¼ teaspoon dried coriander (OPTIONAL)
¼ cayenne pepper
Four tablespoons extra virgin olive oil
Water and whole goat’s milk (or your favorite)
Salt and pepper
Fresh parsley to serve
Four slices of whole wheat bread for the croutons
Two cloves of garlic
Two tablespoons extra virgin olive oil
This butternut squash soup becomes silky and rich with the addition of whole goat’s milk.
Why do I prefer whole goat’s milk instead of cow’s milk?
Because endometriosis is part of my life, I have to be picky about dairy products.
After some experimentation, I have found that goat milk-based dairy products work for me, but I try not to have them daily.
Some days I swap out the goat milk for almond, coconut, or quinoa milk.
One of the benefits of goat milk is that it is easier to digest.
However, early studies show that goat’s milk may have anti-inflammatory properties that cow’s milk does not.
How to prepare the Creamy butternut squash soup?
Preparation time: 15 minutes
Cooking time: 20 minutes
Makes 6 to 8 servings
Heat a few drops of olive oil in a large pot over medium heat.
Add the onion and cook until it begins to soften about 3 minutes. Add the garlic and stir.
Add the squash, carrots, turmeric, thyme, salt, black pepper, and water (or broth)
Bring to a boil and reduce heat.
Let simmer covered until squash and carrots are tender, about 10 to 15 minutes.
Remove from heat.
Puree the soup with a hand blender until you get a creamy, smooth consistency
Thin the soup to your desired consistency by adding the milk of your choice.
Season the soup with more salt and pepper if necessary.
How to make the croutons?
Cut the bread slices into bite-sized pieces.
Drizzle them with the olive oil
Add the minced garlic and stir until evenly combined
In a dry skillet, stir-fry until golden on both sides.
The three variations of butternut squash soup
When I was creating this recipe, I was thinking about how to indulge my taste buds with toppings so I would not feel the flavor of the squash. The only combinations I crave with butternut squash are pies and smoothies.
Here are my three favorite toppings that turn butternut squash into three different soups. If you switch up the toppings, you can serve a different soup each day.
I prefer the squash soup with feta cheese, while my hubby likes the soup with bacon.
Butternut squash soup with feta cheese topping
Place the soup in a bowl and garnish with feta cheese, fresh parsley, croutons, and a drizzle of high-quality extra virgin olive oil.
You can also omit the croutons and use a slice of crusty, buttered whole wheat bread.
This simple but comforting pumpkin feta soup is creamy and delicate.
I love how the squash’s sweetness combines with the feta cheese’s salty bite.
Butternut squash soup with a dollop of yogurt as a topping
Garnish the butternut squash with a dollop of whole milk yogurt (or your favorite), toasted pumpkin seeds, fresh parsley, croutons, and a drizzle of olive oil. I used plain milk goat yogurt because it’s so creamy and healthy.
You can omit the croutons and use a slice of crusty, buttered whole wheat bread.
The sweetness of the butternut squash goes well with the yogurt.
Butternut squash with crispy bacon topping
Top the butternut squash with crispy smoked bacon, fresh parsley, croutons, and a pinch of smoked paprika (optional).
Ultimately, all combinations are about using your imagination and playing with the ingredients.
These variations of butternut squash soup make a wonderful, warming, inexpensive lunch or dinner.
Storage: the soup keeps well in the refrigerator for up to 3 days.
Looking forward to hearing from you.
If you recreate this recipe for creamy butternut squash soup, let me know by sharing your pictures on Instagram and tagging it with the hashtag #healthywomanstyle, or leave a comment below with your favorite variation.
Wishing you a fall full of hearty soups, inspiration, and good things,
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