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.
I hope you enjoy it as much as we do. Here you go:
Butternut Squash Soup w/Lemon & Tarragon By Wendi’s AIP Kitchen – wendisaipkitchen.com
- 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
*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.
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. 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. The not-so-serious tutorial video is here: https://youtu.be/c7297K1MAtQ