Butternut Squash Soup
If you’re deep into the flavors of fall, this is the soup you need for your next cozy weekend. It comes together quickly, and is made with bone broth for a healthy dose of protein in every spoonful. If you want to make it vegetarian, simply swap it out for vegetable broth and it tastes just as wonderful.
Enjoy!
Butternut Squash Soup
3 lbs butternut squash, cubed
2 tbsp olive oil
1 tsp salt
1 large yellow onion, chopped
3 cloves of garlic, chopped
1 tbsp chopped sage
1 tsp grated ginger
1 tsp cinnamon
3 cups bone broth or vegetable broth
Black pepper to taste
Instructions:
1. In a large saucepan, heat olive oil and add onion, salt and pepper. Cook for 5-8 minutes until soft.
2. Add in the squash and cook for an additional 8-10 minutes, stirring occasionally.
3. Add in garlic, sage, rosemary, cinnamon and ginger. Stir continuously for a minute to make sure nothing sticks or burns. Slowly add the broth, cover and let simmer for 20-30 minutes. Soup should reach a slow boil.
4. Remove from heat and use an immersion blender until the soup reaches a smooth
consistency, or carefully pour the soup into a blender and blend until smooth. Salt and
pepper to taste.
Notes:
If you want to make this vegan, but keep it high protein, use vegetable broth but add ¾ cup of lentils. It will keep a thicker consistency and a nice rich flavor.
If using a blender, do the soup in 2-3 batches so it doesn’t splatter and it is easier to pour.
Nutrition: Recipe Makes 5 servings
Calories 160/ Carbs 22g/ Fat 6g/ Protein 8g/ Fiber 4g
ps – looking for another great soup recipe? Click here for another one of our favorites!!
