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Butternut Bisque Soup

The coldest part of winter usually means hot soup. This healthy and delicious warming soup based on a recipe from Sue Van Slooten and Mother Earth News is sure to become a favorite all around winter soup. Any leftovers can be reheated, gently, the next day - but there usually aren’t any.


1 butternut squash
1 onion, chopped
2-3 tablespoons butter
1/2 teaspoon thyme
1/2 teaspoon Himalayan or sea salt or more to taste
1/4 teaspoon nutmeg
1/4 teaspoon pepper
2-3 cups of MSG-free chicken broth, milk, or cream. Raw goat milk would be awesome.

(As always, The Best Years in Life recommends choosing organic content and fresh content as much as possible for the healthiest recipe. Also, wash all fruits and vegetables before cutting or adding to the recipe.)



1. Get out your meat cleaver or heavy knife, and cut the squash into 2” chunks. Place chunks into a large pot and cover with water. Bring to a boil and simmer until tender. Keep an eye on it, because butternut cooks quickly.

2. When squash is tender, drain and let cool. Remove the flesh from the skins, compost skins. Put the peeled squash back into the pot, and mash (a potato masher works well).

3. Heat your oven to 400 degress. In a covered baking dish, put your onion and butter. Cook until onion is translucent. Add to the pot, along with the thyme, milk or whatever liquid you’re using, nutmeg, salt, and pepper. Heat gently, especially if you’re using milk and take care to keep from curdling.

4. Use a whisk to blend the mixture, adding more salt and pepper if you like. Depending on the thickness of your squash/pumpkin puree, you may or may not need more liquid, but the nice part is you can add as much as you like to get the consistency that suits you.

5. When soup is hot, enjoy. Purists often run the mixture through a food processor, but that is really not necessary. Also, the purists tend to top it with red pepper puree,or crème fraiche (I haven’t seen many places carry the latter, and when they do, it’s expensive). If you want to gussy it up, a dollop of sour cream works just as well. Some hot biscuits on the side, and you’ve got dinner.

Original recipe and image source:


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