Butternut Squash Soup – Daniel Fast Recipe

Introduction:

Creamy, cozy, and naturally sweet, this Butternut Squash Soup is a comforting hug in a bowl, perfect for your Daniel Fast journey. Made with whole, plant-based ingredients and no dairy or refined sugars, this soup is rich in flavor and nutrients while remaining light and cleansing. Gently spiced with warm seasonings and blended to silky perfection, it’s an easy, nourishing meal that feels special and healing at the same time.

Ingredients:

• 1 medium butternut squash (about 2½ to 3 pounds), peeled, seeded, and cubed
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• 4 cups vegetable broth (make sure it’s Daniel Fast-approved, no additives)
• ½ teaspoon sea salt (or to taste)
• ¼ teaspoon black pepper
• ¼ cup canned light coconut milk (unsweetened, no additives) — optional for extra creaminess
• Fresh thyme or parsley for garnish (optional)

Instructions:

Step 1: Roast the Butternut Squash (Optional but Recommended)

1. Preheat your oven to 400°F (200°C).
2. Toss the cubed butternut squash with a little olive oil and a pinch of salt.
3. Spread on a baking sheet and roast for 25–30 minutes, until tender and lightly caramelized.

Note: Roasting adds extra flavor but you can skip this step and simmer the raw cubes directly in the broth if you're short on time!

Step 2: Sauté Aromatics

1. In a large soup pot, heat the olive oil over medium heat.
2. Add the chopped onion and sauté for about 5 minutes, until translucent.
3. Stir in the garlic, cinnamon, and ginger, and cook for another 30 seconds until fragrant.

Step 3: Simmer the Soup

1. Add the roasted (or raw) butternut squash cubes to the pot.
2. Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for about 15–20 minutes, until the squash is very soft.

Step 4: Blend Until Smooth

1. Carefully transfer the soup to a blender in batches, or use an immersion blender right in the pot.
2. Blend until silky smooth.
3. If using, stir in the coconut milk for extra richness and adjust seasoning with more salt or pepper as needed.

Step 5: Serve

1. Ladle the warm soup into bowls.
2. Garnish with fresh thyme, parsley, or a swirl of coconut milk if desired.
3. Enjoy immediately!

Optional Variations:

• Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes for a spicier version.
• Savory Depth: Stir in a teaspoon of curry powder or smoked paprika.
• Extra Vegetables: Blend in cooked carrots or sweet potatoes for a layered flavor profile.
• Bright Finish: Squeeze a little fresh lemon or lime juice over the soup right before serving for a pop of brightness.

Why You’ll Love This Recipe:

• Daniel Fast-Approved: 100% whole-foods, plant-based, and free from refined ingredients.
• Naturally Creamy: Butternut squash blends into a luscious, creamy texture without any dairy.
• Simple & Satisfying: Easy to make with minimal ingredients but incredibly nourishing.
• Comforting and Cleansing: A perfect meal to warm your body and soul while supporting your fast.
• Freezer-Friendly: Make a big batch and freeze leftovers for quick meals later.

This Butternut Squash Soup isn’t just food, it’s a cozy, soul-soothing experience perfect for those reflective, nourishing days on your Daniel Fast journey.