This butternut squash soup is a simple fall recipe for cozy fall dinners! With no sugar, dairy, or gluten, this recipe is healthy as well as delicious!
Peel and cut the squash. First cut off the top and bottom and peel with a vegetable peeler. Then cut in half from top to bottom. Scoop out the seeds, then cut the squash in strips lengthwise. Cut into 1-inch chunks.
Cut the carrots and onion into 1" chunks.
Serve hot, adding more salt or other seasonings if needed.
Note: If you want to make the soup a full meal, add 2-3 cups or more of cooked chicken during last 10 minutes of cooking.