Butternut Squash Soup Recipe To Freeze
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Description
Butternut squash soup is a delicious and healthy meal that can be enjoyed year-round. This recipe is perfect for those who love to meal prep or want to have a quick and easy meal on hand. Freezing the soup allows you to enjoy it later without having to go through the hassle of making it from scratch every time. This recipe is also vegan-friendly and can be made with just a few simple ingredients.Prep Time
The prep time for this recipe is approximately 20 minutes.Cook Time
The cook time for this recipe is approximately 40 minutes.Ingredients
- 1 large butternut squash
- 1 onion, chopped
- 3 cloves of garlic, minced
- 3 cups of vegetable broth
- 1 can of coconut milk
- 1 tsp of ground cinnamon
- 1 tsp of ground nutmeg
- 2 tbsp of olive oil
- Salt and pepper to taste
Equipment
- Baking sheet
- Large soup pot
- Immersion blender (optional)
- Freezer-safe containers
Method
- Preheat the oven to 400°F.
- Cut the butternut squash in half lengthwise and scoop out the seeds.
- Place the squash halves on a baking sheet, drizzle with olive oil, and season with salt and pepper.
- Bake the squash for 30-40 minutes or until it is tender and can easily be pierced with a fork.
- Allow the squash to cool for a few minutes before scooping out the flesh and setting it aside.
- In a large soup pot, heat the olive oil over medium heat.
- Add the chopped onion and garlic and sauté until the onion is translucent.
- Add the butternut squash, vegetable broth, coconut milk, cinnamon, nutmeg, salt, and pepper to the pot and stir to combine.
- Simmer the soup for 10-15 minutes, stirring occasionally.
- Remove the soup from the heat and use an immersion blender to puree it until it is smooth and creamy. If you do not have an immersion blender, you can transfer the soup to a blender or food processor and blend it in batches.
- Allow the soup to cool completely before transferring it to freezer-safe containers.
- Label the containers with the date and freeze for up to 3 months.
Notes
This recipe can easily be adjusted to suit your taste preferences. If you prefer a spicier soup, you can add some red pepper flakes or cayenne pepper. You can also add some fresh herbs, such as thyme or sage, for extra flavor. If you do not have coconut milk, you can substitute it with heavy cream or half-and-half.Nutrition Info
This recipe makes approximately 6 servings. Each serving contains approximately:- Calories: 180
- Fat: 12g
- Carbohydrates: 18g
- Protein: 2g
- Sugar: 4g
- Fiber: 3g
Recipe FAQ
Can I freeze butternut squash soup?
Yes, butternut squash soup can be frozen for up to 3 months. It is best to allow the soup to cool completely before transferring it to freezer-safe containers.Can I use heavy cream instead of coconut milk?
Yes, you can substitute coconut milk with heavy cream or half-and-half.Can I use a regular blender instead of an immersion blender?
Yes, if you do not have an immersion blender, you can transfer the soup to a blender or food processor and blend it in batches.Recipe Tips
- If you do not have an immersion blender, be careful when transferring the hot soup to a blender or food processor. Allow the soup to cool for a few minutes before blending, and blend in small batches to avoid spills and splatters.
- To save time, you can use pre-cut butternut squash instead of a whole squash. Just make sure to adjust the cooking time accordingly.
- If you prefer a thicker soup, you can add less vegetable broth or more butternut squash.
Enjoy this butternut squash soup recipe to freeze as a healthy and delicious meal option that you can have on hand anytime. Whether you're meal prepping for the week or looking for a quick and easy dinner option, this recipe is sure to satisfy your taste buds.
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