BUTTERNUT SQUASH SOUP | How To Make Butternut Squash Soup | Dr Sebi Approve

butternut squash

🥗Healthier: sweet potatoes

💰Cheaper: carrots

Sweet potatoes are nutritious; carrots are budget-friendly.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water

Homemade stock is healthier; water is the most economical.

Peel the butternut squash, cutting off both ends.

Hold firmly and peel downwards, leaving the end corners to peel last.

Cut the squash in half and remove the seeds using a spoon.

Measure the squash to ensure you have enough, aiming for 1.016 lb for the chunks.

Cut the squash into pieces, aiming for 0.872 lb for the soup.

Chop the onions, and prepare fresh basil and fresh thyme.

In a pot, add 2 teaspoons of avocado oil, chopped onions, fresh basil, and fresh thyme, and mix together.

Let the mixture simmer for about 1 minute with the lid on.

Add 4 cups of water and the butternut squash to the pot, mixing together.

Set the heat to medium and time for 10 minutes, ensuring the stove isn't too high to prevent boiling over.

Once the squash is tender, blend the mixture. If using an immersion blender, blend directly in the pot; otherwise, transfer to a food processor to blend until smooth, adding 2 ounces of water for smooth blending.

Return the blended mixture to the pot, smoothing it out with a spoon.

Add small chunks of butternut squash to the blended mixture and mix together.

Season with 1 teaspoon of sea salt and 2 teaspoons of onion powder, then mix again.

Simmer for another 10 minutes on low heat to develop thickness and texture.

If using dry herbs instead of fresh, note that the soup may look darker.

Plate the soup, adding fresh basil as a garnish and a sprinkle of cayenne pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary