Savory, Creamy Butternut Squash Soup
The Beauty of the Butternut
Okay, okay, so confession... I never ONCE was prepared butternut squash as a child. I love my mom with my entire heart, but looking back at it now, she stuck to a few simple dishes she was comfortable with, and that was that.
I worked in a deli at a local grocery store where they prepared creamy butternut squash soup. The sweet smell was like aromatherapy to me, and couldn't wait to try it. As soon as I did, I was hooked.
My first time experimenting with the golden winter squash in my own kitchen was no more than two years ago. I did not have the necessary kitchen supplies to be able to make the soup, so I peeled, cut, diced, oiled, seasoned, and roasted it. While eating butternut squash this way is good, it simply cannot compare to the deliciously delectable taste of a savory, creamy, sweet and salty butternut squash soup.
This past Christmas, I was gifted with the Braun Multiquick 7! It comes with a hand held blender, and as soon as I saw that I instantly thought of making butternut squash on the stove top :D
There are many reasons to love this hearty and durable vegetable. My personal favorite health benefit from the butternut squash is that in just a one-cup portion you receive double the amount of potassium than a banana.
- 5-6 cups chicken bone broth
- 1 cup canned coconut cream
- 1 med butternut squash, peeled, halved, and roasted
- 1 med white onion, minced
- 6 large cloves fresh garlic, minced
- 1 tsp cinnamon, powder
- 1 tsp cloves, fresh or powder
- 2 tsp sea salt, coarse ground
- 2 tsp thyme, fresh or dry
- Preheat oven to 350 degree F.
- Wash and peel squash. Cut in half, and remove seeds. Coat both the inside and outside of the squash with olive oil. Place in a glass baking dish that has a half inch of water in the bottom of it.
- Cook the butternut squash in the oven for 45 minutes, or until squash is able to be scooped out easily with a spoon.
- While the squash is roasting, mince the onion and garlic. I use my food processor to do this to make them extra fine.
- In a large pot, begin to heat the chicken bone broth, onions, and garlic. Once the squash has finished roasting, scoop it into the pot. Add canned coconut cream and all seasoning.
- Using a stove-top blender, blend the soup for desired consistency.
- Your soup is now ready to enjoy! :)
Give it a Flare!
This is a soup that can be mixed up time and time again! I've made it and added carrots, added golden beets, and I even added Japanese sweet potatoes one time. The key to doing this is just make sure to roast it in the oven prior to adding into the soup itself so that it is soft and able to blend into the creamy consistency.
I hope you enjoy this gut healing sweet and savory dish!
Xoxo, Paleo Healing Angela
© 2018 Angela Sparks