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Hearty butternut squash soup

Warm up with a comforting bowl of butternut squash soup. Made with lamb or beef bones, butternut squash, carrots, leeks, garlic, and seasonings, this easy and delicious soup is sure to become a new family favorite.
Prep Time 15 minutes
Cook Time 1 hour 45 minutes

Servings

6

Ingredients

  • ½ lb lamb or beef bones
  • 1 medium onion, diced
  • 1 butternut squash (about 3 lbs), peeled and diced
  • 2 carrots, peeled and diced
  • 2 leeks, chopped
  • 4 cloves garlic
  • 2 tsp salt
  • ½ tsp black pepper
  • 2 Tbsp avocado oil

Instructions

  • In a large pot, heat the oil over medium heat.
  • Add the onions and sauté for 5 minutes, until softened.
  • Add the lamb or beef bones and cook for 30 minutes, until browned.
  • Add the rest of the ingredients and cook for 10 minutes, then add 6 cups of water.
  • Lower the heat and let the soup simmer for 1-1.5 hours, or until the butternut squash is tender.
  • Remove the meat from the pot and blend the remaining soup with an immersion blender.
  • Add the meat back to the pot and serve hot.

Notes

Storing and Freezing Instructions: The soup can be stored in an airtight container in the refrigerator for up to 5 days. To freeze, let the soup cool completely and then transfer to a freezer-safe container. When ready to eat, defrost in the refrigerator overnight and reheat on the stove until heated through.