Butternut Squash Soup

It’s like a smoothie but hot and not at all a smoothie.

I like when people use velvet to describe food and that 10000% applies here. This soup is like velvety herby goodness! I can’t wait to be able to host a Thanksgiving when we can travel and see people again because this will definitely be on my starter menu. Butternut squash is so creamy and delicious it’s just the perfect squash for soup. I know there are a billion butternut soup recipes out there so take your pick but this one is full of nutrients, healthy fats, vitamin A, prebiotics, and protein. It’s the perfect healthy storm. Did I mention it’s velvety af? This is great to also make ahead of time for Thanksgiving so you don’t have to worry about it on the day!

Ingredients

1 Medium Butternut Squash
1 Tbsp Avocado Oil
2 Cups Chicken Bone Broth (or any broth of choice)
1 Cup Full Fat Coconut Milk
1 Yellow Onion, diced
3 Tbsp Ghee or Grass-fed Butter
4 Cloves Garlic
1 Tbsp Ginger, chopped
2 Sprigs Rosemary, chopped
2 Sprigs Thyme, chopped
1/2 Tbsp Honey
1/2 tsp Nutmeg, ground
1 Tbsp Salt

Recipe

Pre heat oven to 400 degrees.

Peel butternut squash and cut in half. Remove seeds. Rub with 1 Tbsp avocado oil and sprinkle with salt. Place cut side down and roast for 50 min to an hour. A fork should glide through easily when cooked.

Once cooked, remove and let cool enough to rough chop squash into smaller pieces.

Next, dice onion, chop ginger and garlic, and chop fresh herbs. In a large pot, heat ghee on medium. Add in onion and cook until translucent. Add garlic, ginger, herbs, salt, and nutmeg. Cook another 5 minutes.

Add in broth and squash and bring to a boil. Cook for about more 10 minutes.

Turn heat back down and add honey and coconut milk. Transfer to a blender or us an immersion blender and blend until smooth. Top with your faves!