This delicious Butternut Squash Soup is my secret weapon in getting my husband through the Whole 30 program. Whole 30 is less like a diet and more like a way of life. The program basically takes things like sugar, dairy, grains, soy, and processed food out of your diet for 30 days. It’s strict but doable.
I’m writing this post on Doug’s 29th day of the program. He’s doing great and is happy eating pure, wholesome foods. He plans on continuing the program as a way of life with a few scheduled breaks when he travels. Lucky for Doug, he lives with his personal chef.
I’m not going to lie: it’s been a long month. Not for him but for me. Doug may be the one on the program but I was his wingman: cooking compliant foods and encouraging him. Since I was responsible for making sure he had food to eat, I had to research the program to ensure everything was Whole 30 approved. It required label reading and keeping a steady supply of food on hand for him. My goal was to make healthy food without compromising taste. Full disclosure: days 4-5 were ROUGH. He was seriously detoxing and a total grouch.
The night before he completes his 30 days of clean eating, I have to say he looks great and reports that he feels really good. When I asked him to tell me the best thing he ate all month, he didn’t hesitate: Butternut Squash Soup. Even if you are not a part of the Whole 30 crew, this soup is crazy delicious! The sweetness from the butternut squash is perfect and the ginger, garlic, and pepper hit the perfect flavor notes. I always use homemade chicken stock which makes this soup even more special. My recipe for homemade stock is here.
If you like butternut squash, you will LOVE this soup!
- 3 Tablespoons good olive oil
- ½ onion, diced
- 2 teaspoons fresh minced ginger
- 2 teaspoons minced garlic
- 3 cups cubed butternut squash
- 1 quart chicken stock, preferably homemade
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- In large pot, warm oil over medium heat.
- Add diced onion. Cook until onions are softened, about 5 minutes.
- Add ginger and garlic. Cook about 30 seconds or until fragrant. Don't burn garlic.
- Add squash and chicken broth.
- Bring to a boil. Boil until squash is soft about 8 minutes.
- Remove from heat.
- Transfer soup to blender. Blend until smooth.
- Return soup to pot. Season with kosher salt and pepper.
- Heat soup over medium high heat until soup reduces to desired thickness.
- Adjust seasoning.