A Super Healthy Butternut Squash Soup Recipe
This butternut soup recipe combines antioxidant rich squash with extremely healthy broccoli and its anti-cancer compounds.
It also has bell pepper for its high vitamin C, coconut oil and coconut milk for their important medium chain fatty acids and turmeric and garlic for even more powerful antioxidants.
It would be hard to make up a butternut squash soup that tastes as great as this does while still being so incredibly good for your health.
There is quite a bit of broccoli in this soup, but you’ll find it blends in really well with the other ingredients. Even if you don’t usually like it by itself, this is a great way to get one of the healthiest vegetables out there into your diet.
You’ll need a blender to make up this butternut squash soup recipe. There’s no good way to do them without one.
If you don’t have a blender it’s definitely worth getting one for the sheer variety of healthy recipes they allow you to make. Cheap blenders don’t last though so it’s well worth getting something good, like this Hemisphere blender I use in my kitchen.
Ingredients for 4
- 1 medium-sized butternut squash.
- 1 head of organic broccoli.
- 1 bell pepper (use orange or red if you can as they are said to contain more antioxidants than the green ones).
- 1 teaspoon of virgin organic coconut oil.
- 2 medium onions.
- A tablespoon of traditional fermented soy sauce.
- 1 to 3 cloves of crushed or finely chopped garlic (depending on how much you like that garlic taste).
- 2 teaspoons of turmeric.
- Cracked pepper.
- First steam your squash as described in How to Cook Butternut Squash the Healthiest Way.
- Wash and cut off the broccoli florets. After five minutes of steaming the squash strips, add them to your steamer.
- Cut away the top of the bell pepper and pull out the stem and remove the seeds. Cut it in half and add it to the steamer, facing up, for the last two minutes. Total steaming time is around twelve minutes, starting with the pumpkin and followed by the broccoli at around five minutes in and then the bell pepper at ten minutes.
- As the veggies are being steamed, chop up the onion and gently fry it in the coconut oil in a pan with a lid on for a couple of minutes, stirring occasionally.
- Next throw in the garlic and turmeric to the lightly frying onions. Stir them in and then add the coconut milk, fermented soy sauce and cracked pepper.
- Mix the coconut milk and other ingredients until they just start to bubble and then turn the heat off.
- Once the vegetables are steamed, carefully transfer the butternut squash, bell pepper and broccoli straight into your blender. Also pour the onion and coconut milk mixture into the blender over the top of the steamed vegetables.
- Add half a cup of the hot water the veggies steamed in into your blender, or a full cup if you don’t like your butternut soup too thick. Put the lid on and blend it all up on high until the consistency looks good to you.
- Your butternut squash soup will still be hot and is ready to eat poured into serving bowls straight from the blender. You’ll find it quite filling too so don’t put too much soup in your bowl the first time you make it.
For something spicier with similar health benefits try the next recipe for butternut soup made with Thai yellow curry.
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