Whether I am doing Whole30 or not, I take soup for lunch nearly every day. I love soup. And, my Drumstick Chicken Soup is one of the only Whole30 compliant lunches that Sunshine will eat. So it is part of my weekly meal prep. However, once in a while, I like to mix it up a little. Truthfully, I need to mix it up a little. While Sunshine never seems to bore of Drumstick Chicken Soup or turkey soup if we’re working from leftovers (see Reimagined Turkey Leftovers), I sometimes need a change. Whole30 Hearty Tomato Soup once in a while and now this quick Honey Crisp Butternut Squash Soup help keep my lunches from becoming boring.
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Quick Honey Crisp Butternut Squash Soup
The thing about this soup is that I use frozen diced butternut squash to make it “souper” fast to prepare. Using the frozen squash takes a big step out of the preparation process because there is no peeling or cutting of the squash.
So this soup starts with diced Honey Crisp apple which adds a little bit of sweet tart and onion because apple and onion are two flavors that taste great together (surprisingly). Sauté the apple and onion in melted butter or ghee (for Whole30). Add the cinnamon, nutmeg, pepper and salt.
Add squash and chicken stock. Bring to a boil and then simmer for 15 minutes until the squash and apples are soft. Then blend it with an immersion blender. So simple. So easy. So delicious.
Soup for Lunch
I love to pack a lunch of Quick Honey Crisp Butternut Squash Soup and a side salad or a sweet pepper stuffed with tuna salad or chicken salad. I find that the easiest means of doing this is pint mason jars with silicone sleeves and leak proof lids. This also makes it really easy to freeze this soup and it does freeze perfectly. Just be sure to leave the recommended expansion space (there is a line on the outside of the wide mouth jars, ohhhh, and be sure it has cooled–learned that one the hard way).
If you are looking for additional Whole30 lunch ideas, check out my post on 10 Whole30 Lunches. And if you missed it, I just published a companion post 10 Whole30 Breakfasts, most of which are perfect for a quick weekday breakfast.
Quick Honey Crisp and Butternut Squash Soup
Equipment
- 4 quart sauce pan
- knife
- immersion blender
Ingredients
- 1 large honey crisp apple, cored, peeled and diced about 2 cups
- 1 small onion, chopped about ½ cup
- 1 tablespoon butter use ghee to make it dairy free/ Whole30
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon kosher salt
- ¼ teaspoon white pepper
- 3 10 oz bags frozen diced butternut squash about 6 cups
- 1 quart chicken stock
Instructions
- Melt butter or ghee in the sauce pan. Cook onion and apple with the cinnamon and nutmeg for about 2 minutes, until the onion starts to become translucent and the apples begin to soften.
- Add squash, chicken stock, salt and pepper to the pan. Bring to a boil over high heat and then reduce heat and simmer until the squash, apples and onion are soft. About 15 minutes.
- Blend with an immersion blender until smooth. You could also use a stand blender or food processor, but you should do it in batches.
