Light and bright butternut squash soup with lemon and tarragon in a white porcelain soup bowl

Butternut Squash Soup w/Lemon & Tarragon

Butternut Squash Soup with Lemon and Tarragon is a light and bright(ish) soup that is perfect for the in-between seasons. It is my favorite soup recipe!

Light and bright butternut squash soup with lemon and tarragon in a white porcelain soup bowl
Butternut Squash Soup with Lemon and Tarragon
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Ohmagosh, you guys.  This soup!  I love it, and so does my picky teenager.  I’m usually a little weird about squashes.  They always taste a bit…”squashy” to me.  This soup takes that all away.  Butternut squash is mild, and lemon and tarragon bring it to a light and bright place that makes my mouth happy.

Be sure to watch our not-so-serious tutorial video

I hope you enjoy this soup as much as we do.  Here you go!

Love and healing,

Wendi

P.S. This recipe appears in my second cookbook (as a contributor), AIP by Season, an ecookbook with recipes to help you eat seasonally – which is yummy, more nutritious, eco-friendly and easier on the wallet!  Please check it out here.

Butternut Squash Soup w/Lemon & Tarragon

Recipe by Wendi’s AIP Kitchen – www.wendisaipkitchen.comCourse: Soups, MainCuisine: AIP, PaleoDifficulty: Medium
Servings

6

servings
Prep time

20

minutes
Cooking time

30

minutes

Butternut Squash Soup with Lemon and Tarragon is a light and bright(ish) soup that is perfect for the in-between seasons. It is my favorite soup recipe!

Ingredients

  • 2 T.  extra virgin olive oil (EVOO)

  • 1 C.  chopped onion

  • 2  cloves of garlic, minced

  • 2 C.  roasted butternut squash*

  • 3 C.  bone broth, preferably homemade

  • 1/2 C. full-fat coconut milk

  • 1 T.   fresh tarragon, chopped

  • 1/2 t. sea salt

  • 2 T.   freshly squeezed lemon juice

Directions

  • In a large soup pot, sauté onions in EVOO until translucent.
  • Add garlic and sauté until fragrant, about one minute.
  • Add squash and sauté for another minute.
  • Add broth and coconut milk.  Heat through.  Stir in tarragon and salt.
  • Working carefully in batches (it’s hot!), purée in blender.  (I use this one. It ain’t fancy, but it’s a work horse!) Make sure to give it enough time in the blender to get really smooth.
  • Return soup to the pot.  Heat through again.  Stir in lemon juice. Serve and slurp.

Notes

  • *For roasted butternut squash, peel and chop into 1″ cubes.  Toss in 2 tablespoons EVOO and sprinkle w/salt and pepper (👈🏼if successfully reintroduced).  Bake on a lined roasting pan at 350 degrees for 20-25 minutes.  
  • Watch the not-so-serious tutorial video here.

2 Comments

  1. Pingback: AIP Bloggers’ Favorite Soup Recipes – Wendi's AIP Kitchen

  2. Pingback: The Ultimate AIP Soups and Stews Recipe Roundup | Real Food and Love

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