Introduction: Butternut Squash Soup - RV Cooking

About: Michael's Test Kitchen - FOOD - SUGAR - RECIPES

Living in an RV doesn't mean that you can't cook meals for yourself in your family. It just means you must make do with conventions - for this reason, high-speed blenders, instant pots, and crock-pots are the kitchen tools of choice for preparing meals in a limited space. The same goes for my family and I; six people in a small RV makes meal prep slightly different than those in houses with full sized kitchens.

View all my recipes on my baking blog Michael's Test Kitchen or find most on my profile on instructables.

In this recipe, for example, we'll be making an extremely easy and quick to make soup with butternut squash, onions, garlic, and a few other healthy and basic ingredients. The soup will be piping hot and silky smooth, and all we'll be using is a pan to saute and boil, and a Vitamix for pulsing everything into a smooth concoction.

The secret is to have a powerful blender like a Vitamix, or Blendtec. You could potentially use another blender, but the result may not be as smooth or completely blended.

Using a blender for soup also cuts out the need to finely chop or dice your vegetables, which is a huge time advantage.

Alternately, you could cut out the pan altogether, and simply use only the Vitamix for cooking AND blending - if you put all the ingredients in (as long as the butternut squash is not frozen) and turn it to the soup setting, the Vitamix will make it piping hot while blending it all at once.

The reason I use the pan in the beginning is so that I don't have to use all that motor power on my blender, and to be able to release all the fragrance in the garlic, onion, and ginger by sauteing them beforehand.


1 tablespoon coconut oil

1 onion

3 cloves garlic

2 teaspoons ginger, minced

1 (32oz) box chicken broth

1 can coconut milk

2 medium butternut squash, diced

Dash of marjoram

Dash of pepper

Dash of onion salt

Step 1: Saute

See first step for ingredients list

Saute the garlic, onions, and ginger in coconut oil until browned and fragrant, about ten minutes.

Step 2: Pour in the Liquids

Pour the chicken broth and coconut oil over the vegetables and turn heat to medium high.

Step 3: Butternut Squash

Add your butternut squash. Mine was frozen, in bags. I used two bags. This is equivalent to two medium butternut squashes.

Step 4: Bring to a Boil and Season

While you're waiting for the soup to come to a boil, season with marjoram, pepper, and onion salt. Use your own estimations for these.

Step 5: Blend It

After your soup has reached a boil, you can remove it from the heat, and carefully transfer it to your blender. I used a spoon a scooped out the large chunks and then poured the rest for safety, but you can do it however you want.

Blend on high speed for over thirty seconds, until everything is finely processed. Serve hot.

Step 6: Enjoy!

Serve with a dash of pepper for garnish and enjoy!

Let me know in the comments if you have any questions or changed up the recipe!

view more recipes on my website Michael's Test Kitchen