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!Jump to Recipe
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,
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 & TarragonCourse: Soups, MainCuisine: AIP, PaleoDifficulty: Medium
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!
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
- 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.
- *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.