After having an emergency root canal (which I talk about in my blog) there was no way that I was going to be chewing anything for a little while. So, I developed this incredibly rich and hearty Butternut Squash Soup in order to both nourish myself so that I didn’t starve from a soft-food diet and to comfort myself with the warm and luxurious feeling that you get from eating such tasty beautiful food.

First peel and cube approximately two-pounds of Butternut Squash and put it into the pot.

Then dice and add 1/2 of a medium sized onion, two stalks of celery (I also peeled all of the strings off of my celery in order to have a smoother finished product), and two tablespoons of fresh ginger.

Add four cups of chicken broth, one cup of water, and 1/2 cup of white wine. (Most Butternut Squash Soup recipes call for a dry white wine, but they also usually call for apple juice. Since I want to keep my recipe Ketogenic friendly without losing that desired hint of sweetness, I actually used a Moscato White Wine in my recipe.) After adding all of the liquid, sprinkle in 1/2 teaspoon of ground turmeric.

Set Instant Pot to pressure cook for 20 minutes on the Soup/Broth setting according to manufacturer’s instructions. If you don’t have an Instant Pot simply cook the soup on the stove top until all of the ingredients are completely tender.

If you have an immersion blender this is the perfect time to use it, if not you can just let the soup cool down a bit and pour it into a regular blender to finish the process.

Add 3/4 cup heavy whipping cream to the cooked soup and blend until smooth.

This soup turned out to be so delicious that I actually said out loud, “Are you kidding me!!” when I took my first taste. While no toppings are necessary to enjoy this soup, you may choose to garnish your bowl with shredded cheese, sour cream, or (my favorite way) a pat of butter and a drizzle of garlic infused extra virgin olive oil (YUM!).

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Butternut Squash Soup

Ingredients:
2 lb. – Butternut Squash, peeled and cubed
1/2 medium – Onion, diced
2 stalks – Celery, strings removed and diced
2 Tbs. – Fresh Ginger, diced
4 cups – Chicken Broth
1 cup – Water
1/2 cup – White Wine, Moscato
1/2 tsp. – Ground Turmeric
3/4 cup – Heavy Whipping Cream
Optional Garnishes: Shredded Cheese, Sour Cream, Butter, Garlic Infused EVOO, Salt & Pepper to taste.

Directions:
Peel and dice butternut squash, onion, celery, and fresh ginger and put into Instant Pot. Add chicken broth, water, white wine, and turmeric. Set Instant Pot to pressure cook for 20 minutes on the Soup/Broth setting according to manufacturer’s instructions. Allow pot to depressurize before opening. Add heavy whipping cream and blend until smooth using an immersion blender. Garnish as desired.

Note: If you don’t have an Instant Pot, cook the soup on the stove top until all of the ingredients are completely tender, then add cream and blend until smooth. Also, if you don’t have an immersion blender, allow the soup to cool and blend in regular blender.