Wednesday 06 Mar 2019

Yummy Butternut Squash Soup

Another recipe from Aimee Raupp’s Body Belief cleanse, this savory, nourishing soup has become a favorite in our house. With its vibrant color, rich flavor, and healing ingredients, it’s an all-around pleasing meal. If you need a time-saver, look for pre-cubed butternut squash, and you can order bone broth here if you’re not in a routine of making your own. Or try the boxed Kettle & Fire brand in a pinch. You can roast the cubed squash in ghee on baking sheets at 400 degrees for 15-20 minutes, or just throw it in a pot to boil until tender.

Make the soup ahead of when you want to eat it, so you can let it cool before blending. (The blender or food processor is plastic, and hot things and plastic are not a good combo; if you’re trying to balance hormones or heal your digestion, you want to avoid the endocrine-disrupting chemicals that leach out of plastic into hot foods).

Serve the soup on its own with salt and pepper to taste, or add a garnish of chopped parsley or toasted pumpkin seeds or, my favorite, a handful of diced avocado in each bowl.

Ingredients:

2.5 to 3 pounds organic butternut squash, cut into 1-inch cubes
2 to 4 tbsp cultured ghee
1 large yellow onion, diced
3 cloves garlic, minced
5 to 6 cups bone broth
Sea salt
Freshly ground black pepper

For garnish: diced avocado or chopped parsley or toasted sunflower seeds

Instructions:

  1. In a stock pot, cover the cubed squash with water and bring to a boil. Cook until fork-tender, then drain in a colander.
  2. Meanwhile, in a large dutch oven or heavy-bottomed soup pot, heat a couple tablespoons of ghee. Add the onion and sauté over medium heat for about ten minutes, or until softened. Add the garlic and sauté another minute or two. Turn off the heat and set aside if the squash isn’t done yet.
  3. Add the cooked squash and bone broth to the pot with the onion and garlic—just enough broth to cover the squash—plus a little more ghee for creaminess, if you like. Season with salt and pepper and simmer a few minutes to combine the flavors.
  4. Set the soup aside to cool.
  5. Blend in batches in a blender or food processor. Rinse the pot and put the pureed soup back in to warm before serving; or store in mason jars for future use.
  6. Serve with diced avocado or chopped parsley or pumpkin seeds.
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