Holly Furtick demonstrates an easy butternut squash soup recipe that is gluten-free, dairy-free, and Whole30-friendly. The recipe uses 32 oz cut butternut squash, 32 oz chicken broth (or vegetable broth to make it vegan), ~2 teaspoons salt, seasonings (onion powder, garlic powder, ginger), and a can of coconut milk added at the end; it can be cooked in a crock pot on high for 4–6 hours or made on the stovetop until the squash is soft. Holly blends the cooked soup (immersion blender or countertop blender), and serves it topped with bacon and pumpkin seeds; she notes the recipe makes a large batch and freezes well.
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And then I forgot to start my other camera. Now all we have to do, put it in the bowl. Hi there. It's a rainy day in Charlotte, which means I feel like eating soup. So today I want to share with you my very favorite soup recipe. It's butternut squash soup. Now the cool thing about this Soup is number one, it's really easy. Number two, it's really good. Number three, it is gluten free, dairy free, Whole30 approved and all the other things I don't know. And delicious. You need some butternut squash. Now I like to buy the kind that's already cut up because I'm lazy or I don't know, I want to keep my fingers and cutting up squash is really hard. So my recipe calls for about it's gonna fill up this crock pot. So if you want to half the recipe, you should half the recipe because it's gonna make a lot of soup. I have a big family. It also freezes well. My recipe calls for 32 ounces of cut up butternut squash. Next thing, chicken broth. Now, you can use vegetable broth if you want it to be vegan, but I like chicken broth. 32 ounces of chicken broth. Then you want about 2 teaspoons of salt. Onion powder. I'll put the. What you really, you know, the. Put the measurements in the comments below. Description. I'll put the measurements in the description below. Garlic powder, a little bit of ginger. Stir it up, put the lid on. Now I'm gonna cook this on high for about four to six hours and then I'm gonna come back and check on it. Now you can also make this recipe on your stovetop. It's super easy. You just bring all the ingredients to a boil and boil it until the squash becomes soft. Meanwhile, I am going to fry up a little bit of bacon. And you'll also need a can. I don't. Oh, here it is. A can of coconut milk. Because we're gon add this in at the end. See you back here in four to six hours and we'll check on our soup. All right guys, I'm back. It's been a couple of hours. Soup's been cooking in the crock pot. I forgot to start my other camera. All right, guys, I'm back. Soup's been cooking all day. Smells delicious. And we are about to blend it with this. This is an immersion blender. They're not very expensive and I love mine. I use it all the time. I use it for soups. I use it to take sauces and puree them. Because my family doesn't really like chunky tomato sauce and stuff. If you don't have one of these, you can transfer in batches to your blender and that'll work just fine. It'll just be a little messy. You'll have to have a couple extra containers. And be careful, it's gonna be hot. Here we go. Mmm. It's gonna be good. Got a can of coconut milk. And I'm going to add as I blend, I'm gonna start with probably about. All right, here we go. Oh, I forgot to tell you, that other noise in the background is my air fryer because I'm serving chicken fingers to go along with the soup. Cuz if your family's anything like mine, they don't usually just want soup for dinner. So sometimes I'll make grilled cheese, sometimes I'll make chicken fingers, sometimes I'll make salad. Anyway, that's that voice. All right, I'm going to add a little bit more milk. All right, now all we have to do, put it in a bowl. And I have some bacon bits that I cut up. I don't know if you can see that. And some sunflower seeds. So we're just gonna. Nope, sorry. These are pumpkin seeds. Seeds. You put whatever kind of seeds you want. These are salted pumpkin seeds. A little bit of bacon on top. And look at this.
