Awesome Homemade Butternut Squash Soup–made easy thanks to Trader Joe’s!

Butternut Squash soup is like a big bowl of Fall!  It just makes you think of the smell of crackling wood and the comforts of Thanksgiving.  As I was walking through the aisles of Trader Joe’s a few weeks ago, I found something very interesting.  Canned organic butternut squash.  So I purchased two cans thinking I’d have an opportunity to make some butternut squash soup soon.  Well, opportunity knocked and these little canned jewels made the soup a snap to make!  And the variety of spices in this soup makes it extra healthy.

Let’s talk more about the virtues of Canned Organic Butternut Squash.  Have you ever tried to cut the skin off of an actual butternut squash and prayed the whole time that you wouldn’t cut off your fingers as well?  Me too!  So then I started purchasing it pre-cut at Whole Foods, which costs a small fortune or about $7.00 for a little over a pound of squash in a plastic container. This may make sense when you are roasting the squash in chunks and serving it like that as a side dish.  But if you are using the squash for a soup, you can now save your appendages and your money because this canned squash is perfect and only costs $1.99 for a 15 oz. can.

Serve this soup at Thanksgiving or anytime you need a little bit of Fall in your life!

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Awesome Homemade Butternut Squash Soup

This soup is so easy to make with the help of some canned organic butternut squash.

Course Soup

Cuisine Soups and Salads

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings 6

Calories 147 kcal

Ingredients

• 2 tbsp extra virgin olive oil
• 1 onion chopped
• 2 cloves fresh garlic chopped
• 1 tbsp ground ginger
• 1/2 tsp turmeric
• 1/8 tsp cinnamon
• 1/8 tsp cardamom
• dash ground cloves or allspice
• 2 carrots chopped
• 1 granny smith apple chopped
• 2 15 oz. cans organic butternut squash Trader Joe's
• 3 cups low sodium vegetable broth
• 1 tsp salt
• 1 tsp freshly ground pepper

Directions

1. Heat oil in soup pot over medium heat.

2. Add onion and garlic.  Cook until tender, about 8 minutes.

3. Add ginger, turmeric, cinnamon, cardamom and cloves.  Cook until fragrant, about 1 minute.

4. Add carrot and apple, butternut squash and broth.  Bring to a boil.

5. Cover partially and reduce heat to simmer.  

6. Add salt and pepper.

7. Cook until vegetables are tender, about 30 minutes.  Let cool slightly.

8. Puree soup until smooth using a blender, food processor or immersion blender.

9. Add more salt and pepper as needed.