Butternut Squash Soup Daniel Fast Recipe
If you haven't tried butternut squash soup, this is a wonderful comfort food on a cold day (or any day you're in the mood for soup). This easy to follow butternut squash soup recipe will make your kitchen smell amazing.
While squash has a fairly neutral flavor, adding some freshly grated ginger and topping with chopped green onions and pumpkin seeds helps to add flavor and texture. This recipe is perfect for a Daniel Fast meal plan, so let’s dive into how to make butternut squash soup.
What Type of Squash Can You Use For Soup?
You can use any type of winter squash for soup, but I prefer butternut squash. Hubbard, acorn, and buttercup squashes are also good choices.
Butternut squash has a large oblong shape that could be compared to a bell. It has a yellowish-orange exterior and bright orange flesh inside.
Butternut Squash Soup Recipe
Serves 4-6
Ingredients
1 butternut squash (2.5-3lbs), peeled, seeded, and cubed
3 cups vegetable broth
1-2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
1/8 teaspoon ground nutmeg
1 teaspoon fresh ginger, grated
Salt and Pepper to taste
Green Onions and Pumpkin Seeds (pepitas) for garnish
Instructions
Heat the oil over medium heat in a large soup pot. Add the chopped onion and saute for 4-5 minutes.
Add the squash cubes and saute until soft, about 8-10 minutes, stirring frequently. Then add in the garlic, ginger, nutmeg, 1/2 tsp of salt and stir for 2-3 minutes.
Add in the vegetable stock and bring to a low boil, simmering about 15-20 minutes or until squash is tender.
Transfer the soup to a blender in smaller batches and blend until smooth OR use an immersion blender to thoroughly blend the soup. If soup is too thick, you can add more broth. Divide in bowls an serve with green onion, pumpkin seeds (pepitas), salt and pepper.
Check out the Daniel Fast Journey book for more recipes!Why is Butternut Squash Good For You?
Butternut squash is a great source of dietary fiber, vitamin C, and potassium. It also has anti-inflammatory properties and is a good source of beta-carotene (which the body converts to vitamin A).
One cup of butternut squash cubes has approximately
60 calories
493 mg potassium
3 g fiber
48% Vitamin C
5% Iron
10% Vitamin B6
12% Magnesium
6% Calcium
As you can see, that's a whole lot of quality nutrition packed into one cup!
Here is some more info about What to Eat On a Daniel Fast.
Helpful Tips for Making Butternut Squash Soup
There are a few more steps to making this soup than just throwing everything in the pot. But trust me, it's not difficult!
Roasted Butternut Squash
Although you can simply buy raw butternut squash and make your soup, taking the extra step to roast butternut squash in advance will add flavor. Roasted butternut squash soup can be made following the same directions as below, but you’ll bake the squash in the oven first.
Steps for roasting butternut squash:
Preheat oven to 425
Cut the squash in half lengthwise and scoop out the seeds
Linke baking sheet with parchment paper and spray with oil
Drizzle with a small amount of olive oil
Roast until tender, approximately 40-50 minutes
Allow squash to cool slightly before handling
This will give you a rich and creamy butternut squash soup.
Cubing the Squash
If you’re not roasting your butternut squash first, then the first step is to cube the squash. I like to use a vegetable peeler to remove the skin, then cut it in half lengthwise and remove the seeds, scooping them out with a spoon. Then cut the squash into 1-inch cubes.
If you're short on time, you can buy butternut squash already peeled and cubed at most grocery stores. You can find this in both fresh produce and frozen (although frozen squash can sometimes retain too much water and become mushy).
Some also like to roast the squash first, then cube it and blend up into soup.
Transferring to a Blender or Using an Immersion Blender
If you have a regular blender, you can transfer the soup to the blender and blend until smooth (you may want to allow it to cool slightly).
I like to use an immersion blender because I find it easier to ensure all the chunks get blended well. If you use an immersion blender, be careful not to blend for too long or the soup will start to heat up and become too thick.
In either method, it can be easier to get a smooth, even consistency if you work in batches.
Daniel Fast Soup
When making soup for the Daniel fast, you’ll want a vegan butternut squash soup recipe. That means substituting veggie broth for chicken stock or chicken broth. You’ll also avoid any heavy cream, milk, or sugar.
Find more of the best Daniel Fast soup recipes HERE.
Garnish and Serve!
Once the soup is blended, you can add salt and freshly ground black pepper to taste. Then, transfer to bowls to serve immediately! I like to add a swirl of plain yogurt or sour cream when I'm not on the Daniel Fast. Either way, some fresh chopped green onions add flavor and color. Toasted pumpkin seeds, also called pepitas, are another popular and delicious topping for butternut squash soup.
You can also spice things up with cayenne pepper, red pepper flakes, or ground cinnamon.
How to Store and Freeze Butternut Squash Soup
If you have any leftovers, you can store them in the fridge for 4-5 days. You can also freeze for 4-6 months. More storage tips here.
I like to freeze soupin individual servings so I can just thaw and reheat for a quick lunch or dinner. You can use the microwave, but it tastes great when you reheat butternut squash soup slowly in a saucepan on the stove.
There you have it! A delicious and healthy butternut squash soup that is perfect for cooler weather. I hope you enjoy it.
Read: Best Soups to Enjoy on Your Daniel Fast
Other soups you might be interested in trying include our Vegan Creamy Potato Soup and Wild Rice & Mushroom Soup.
