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!
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.
Any soup is only as good as the broth that makes it, in my opinion. Homemade is best! If you are not sure how to make your own bone broth, check out my recipe. And 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
Course: Soups, MainCuisine: AIP, PaleoDifficulty: Medium4
servings30
minutes40
minutesButternut 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.
Recipe Video
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.
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It was a Wendi Weekend! I didn’t get to leave this review with the other batch of comments I left. I didn’t get to my organizing this past weekend but I certainly felt accomplished getting some cooking done. Made a bunch of your recipes & this being one of them. I’ll be enjoying this tonight as well! Nice & velvety & bright tasting! Just wonderful! This will be part of my regular soup rotation. The photo for this is gorgeous too!
Hi, Renee! Thanks for your kind words. And good for you on doing some batch cooking! It sure makes the week flow a little easier. This is one of my favorite soups. I’m glad you like it as much as I do! 🙂