Butternut squash soup is comfort food for me. For starters, it is warm, creamy and delicious. The soup is very simple, yet it’s flavor profile is somewhat complex. It’s a wonderful combination of sweet, spicy and savory.
This soup also reminds me of my mom. She used to make the BEST butternut squash soup. My brother and I would both call from college, asking for her recipe so we could try and mimic the comforting taste of home.
I’ve adapted her recipe for our busy lives. Requiring minimal ingredients and steps, this is a simplified version of my mom’s famous recipe. After all, I have to be true to the name, Made SIMPLE. Now that I’ve simplified this recipe for you, there’s no excuse not to make it and enjoy a healthy and nutrient dense dish!
Butternut Squash Soup
1 butternut squash, peeled, de-seeded and chopped, you can also buy one package of pre-chopped butternut squash
1 apple chopped
2 tbsp coconut oil
2 tsp red pepper flakes
½ tsp cayenne
2 tsp cinnamon
1 cup chicken stock
salt and pepper to taste
- Preheat the oven to 425 degrees
- Place the chopped butternut squash and apple on a baking sheet
- Drizzle with coconut oil, red pepper flakes, cinnamon, salt and peper
- Toss to coat evenly
- Roast the squash until fork tender, about 15 minutes
- Place the butternut squash, cayenne and cinnamon in food processor and add chicken stock. Puree until creamy