Simply Scrumptious Butternut Squash Soup

According to my husband, this soup was awesome! It was just as good the 2nd day which says a lot!

Now, how does one begin? I'm going to give you the recipe, then I'm going to explain how we do the butternut squash.

Butternut Squash Soup

8 Cups Butternut Squash, pre cooked and pureed (explanation below)

1 stick of butter (please only use butter)

1-32 ounce container of Chicken Bone Broth

1-Fist size onion chopped finely

1-Green Pepper chopped finely
(Season above items with Himalayan Pink Salt, pepper, and garlic powder "to taste")

2-Pounds of Ground Pork Breakfast Sausage Cooked

(When it's almost finished, sprinkle with Cayenne Pepper--to taste--I probably used 1/8th of a teaspoon, as well as Turmeric)
3-Pounds Small Red Potatoes--cleaned and quartered--Spray a cookie sheet with non stick coconut oil spray, add potatoes and season with salt, pepper, garlic powder, and parsley, then coat with avocado oil. Bake at 350º for 30 minutes--turning 1/2 way through the cooking time.
1-Pint Heavy Whipping Cream 15 minutes before serving

This is what the potatoes looked like before going in to the oven. I only baked them for 30 minutes because I wanted them just barely fork tender. They stayed out on the stove top until it was time to add them to the soup about 1/2 hour before serving. I didn't want them to disintegrate making it in to a mashed potato soup!

While these were baking, I was cooking the ground sausage, so it was able to be added to the soup right away and the flavors get "Happy! Happy! Happy!"

This was the super simple part! Then I just waited until 1/2 hour before serving to add them, then just a few minutes before, adding the heavy whipping cream.

Now, for the Butternut Squash!

What did we do? Well, this is where my awesome hubby comes in! We went to Aldi and found these HUGE butternut squash for $.69 each. We bought 3 of them and brought them home, quartered them, removed the seeds, and put them in the Instapot. Honestly, it was a great experiement because our magnet cheat sheet said "cubed butternut squash" and we had a whole one. So, we put it in on the rice setting one time, then it needed a bit more cooking time. So we put back in on the rice setting and it worked! He peeled it, pureed it, and put it in baggies of 2 cup incriments to freeze.

Then he said, "What are you going to do with all this Butternut Squash?" I said, "Oh, that's easy! I'm going ot make soup!"

And here is the finished product! I love throwing a hand full of oyster crackers in mine, too.

Substitutions: You can use any meat. This works well with a spicy meat, so a smoked sausage that has a jalapeno twinge to it would work well, too. The point is to balance out the sweetness of the butternut squash.
*You can use non-dairy products if you need to, like coconut oil instead of butter and any non dairy milk in place of the heavy whipping cream, too.

*You can substitute the chicken bone broth with vegetable broth if you are more of a vegetarian/vegan, too. Admitedly, I haven't used any of the vegan/vegetarian meat substitutes in this, so I cannot vouch for those and their flavor. If you do, please leave a message for me in the comments!

Now, why did I make Butternut Squash soup? I made it for a bunch of precious friends who came to my house to "Make & Take" some Pumpkin Sugar Scrub! We used Cinnamon Bark, Nutmeg, Ginger, and Clove essential oils in this scrub along with pumpkin! What a lucious invigorating scrub for us to try!

This was such a fun night and I enjoyed having everyone here!

Next time I'm "Cooking with Vitality Oils"! I can't wait to show everyone how easy it is to use these oils in the kitchen! I'm sure they'll love the result, too! I'm working on the menu and it could very likely include something with spaghetti sauce!

If you would like the recipe for the Pumpkin Sugar Scrub just let me know!

Love & God Bless, 💜

Regina Graham