Butternut Squash Soup | THM: E

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I have tried many butternut squash soup recipes; among them: roasted butternut squash soup, butternut squash soup with apples, sweet butternut squash soup, savory butternut squash soup, and butternut squash soup with Indian flavor. I enjoyed them all, by my favorite version is also the easiest!

Parsley and thyme are the only herbs in this soup; they bring a mild savoriness to the natural sweetness in the carrots and squash.

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The recipe comes from an elderly couple I met a few years ago when I took a 12-week healthy cooking class with my mother-in-law and sister-in-laws. At the end of the course, each participant was asked to bring a dish to share at the closing potluck that used the new guidelines we had learned. This soup garnered rave reviews from all the attendees and the elderly gentleman and his wife passed out printed copies of their award-winning recipe, informing us that we were free to share it with whoever might enjoy it.

So, I’m sharing it with you. 🙂

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Trim Healthy Mama hadn’t been published yet, but this soup happens to be a wonderful THM E.  It makes 8-10 servings, so the fat from the butter is well within the 1 tsp/5 gram limit per E serving. To increase the amount of protein in the soup, I like to pour a scoop of collagen powder into my bowl first before ladling on the soup and stirring it together. If collagen powder is not in your budget, adding cooked and cubed chicken breast is another great way to increase the protein content.

Yield: 8-10 servings

Butternut Squash Soup | THM: E

Butternut Squash Soup | THM: E

Parsley and thyme are the only herbs in this soup; they bring a mild savoriness to the natural sweetness in the carrots and squash. A THM E.

Prep Time 20 minutes
Additional Time 1 hour 10 minutes
Total Time 1 hour 30 minutes

Ingredients

  • 1 Tbsp butter
  • 1 large onion, chopped
  • 4 cups of water
  • 4 cups chicken broth
  • 1 medium butternut squash, peeled, seeded, and cubed (4-5 cups)
  • 3 carrots, peeled and sliced
  • 1/4 cup dried parsley flakes
  • 1 tsp thyme
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

Instructions

  1. Melt butter in a heavy pot. Add onion and cook until clear. Add the rest of the ingredients and bring to a boil. Reduce heat and simmer for at least an hour until vegetable is soft.
  2. Carefully add small amounts to blender and puree the entire batch. Return to pot and reheat if necessary over low heat.

Notes

To increase the amount of protein in the soup, I like to pour a scoop of collagen powder into my bowl first before ladling on the soup and stirring it together. If collagen powder is not in your budget, cooked and cubed chicken breast is another great way to increase the protein content.

Enjoy with a slice of sprouted bread!

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19 thoughts on “Butternut Squash Soup | THM: E”

      • I tried it and it was very good. I cooked the squash first in my instant pot then simmered the veggies in the broth and water to soften them. Then pureed all in the blender and put back onto the liquid to thicken. The taste is nice and mild.

  1. Have you tried keeping this soup warm in the crockpot? I was thinking of making this Sunday and doing all the steps before we leave for church, then putting the soup in the crockpot to keep it warm. I know some soup textures aren’t great in the crockpot.

  2. I’m wondering if this could be done in the instant pot? Do you have any tips for doing that? I’ve never made this kind of soup and would like to give it a try.

    • I did it last night: I sautéed the onion, then put the rest of the ingredients in and pressure cooked for 10 minutes (on the soup setting). Then did a quick release of the pressure, and puréed it in batches in the blender. If I had my stick blender I would have tried that. (T save washing another pot )

  3. Two things:
    1. This tasted too onion-y to me. Could I have not cooked the onion down enough? I used a yellow onion.
    2. Do you have the caloric breakdown per serving?
    Thanks.

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