There are many variations of squash soup but the best soup starts with the best basic ingredients and these simple techniques. This soup is packed with nutrients and will satisfy your cold-weather cravings. Best of all, it’s SOUPER easy to make!
Select 1 medium fresh butternut or acorn squash and 1 onion
Remove skins and seeds
Cut into large chunks
Roast at 350 degrees for about 20 minutes, until fork tender
Process in food processor or blender with about a cup of chicken stock and milk until desired consistency
Now you have the perfect base for a delicious, healthy soup. Or change up the recipe with your favorite add-ins such as spices or swap regular milk for almond milk, or coconut milk and top with toasted seeds, fried basil, a dollop of sour cream or smoky bacon. Add potatoes and kohlrabi for a savory wintry medley.