This Butternut Squash Soup is perfect for any day and occasion. The sour and sweet combined with the warming oregano flavor is simply perfect. We make it at least once a week!
Equipment
- 1 vegetable peeler
- 1 sharp knife
- 1 cutting board
- 1 large pot
- 1 immersion blender
Ingredients
- 1 tbsp olive oil extra virgin
- 1 big Granny Smith apple
- 1 medium yellow onion
- 1 medium butternut squash
- 1 tbsp dry oregano
- 5 cups water
- pumpkin seeds (optional)
Instructions
- Sauté the onion, apple, and oregano over medium heat till soft and fragrant.
- Pour 5 cups of water and stir in the peeled and chopped butternut squash.
- Bring to a boil, and let simmer till the butternut squash is soft.
- Blend with an immersion blender.
- Season with salt, pepper, and pumpkin seeds to taste.
- Serve with warm sourdough bread or croutons. Enjoy!
Notes
This soup is one of Jaxon’s absolute favorites. He loves adding his own pumpkin seeds and croutons, and usually asks for a second helping.
Definitely add pumpkin seeds for extra protein and fat. One time I added cooked quinoa to the soup, and it was delicious!
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