by butternut squash. And acorn squash. And all those cute winter squashes that start showing up this time of year.
Because it’s a nightmare to cut them up. The skin is so hard I’m afraid I’ll lose a finger.
So I tend to just avoid them.
But recently a butternut squash showed up on my doorstep (thanks Mom!) And the nights have been getting colder. Suddenly butternut squash soup started sounding pretty good. Here’s what I used:
Butternut squash is obviously the star of the show. It is loaded with vitamin A (in the form of beta carotene) which is important for skin health. It also contains a decent amount of vitamin C, and many trace minerals. To make things easier, I roasted the squash, then cut it up. Sooooo much easier that way!
Chicken bone broth adds a savory flavor, plus collagen and tons of trace minerals. If you make your own, you are a total rock star. Or you can buy it, like I do most of the time. Kettle & Fire is a super high quality brand made from pastured bones that is shelf stable. If you want to make this recipe vegan you could totally sub veggie broth, but you’ll be missing out on all that good collagen.
Pastured butter (my fave is Kerrygold) tastes so amazing and is a source of vitamins A and K2, as well as CLA, a fatty acid that has been linked to superior heart health, suppression of tumors and reduced belly fat. All of these nutrients are found in much higher amounts when the butter comes from pastured cattle.
Yellow onion adds flavor and contains biotin, a nutrient that is helpful for your hair, skin and nails. It also contains quercetin, a powerful antioxidant.
Celery is a good source of vitamin K and many minerals. The flavor blends nicely with the onion and squash.
To season, I just used pink Himalayan salt and freshly ground pepper. I topped it with a sprinkle of smoked paprika.
Here’s the recipe:
happy, healthy and hot butternut squash soup
one butternut squash
two tablespoons butter
one half of a yellow onion, diced
two stalks of celery, diced
two tablespoons pastured butter
three cups (or more) chicken bone broth
pink Himalayan salt and freshly ground pepper
optional garnish: smoked paprika
Preheat oven to 400 degrees. Put the whole squash on a baking pan and put in the oven. No need to poke holes in it. Bake until soft and skin is starting to brown and shrivel…should be very easy to piece with a fork. Mine took about an hour. Remove from oven and LET COOL!!!! (You could totally do this a day ahead.)
To cut up the squash, cut the ends off and peel. Some of the skin might just pull right off, but you’ll probably need a knife for most of it. Then cut in half and scoop out the seeds with a spoon. Cut the squash into chunks…size doesn’t really matter since it’s already cooked.
Melt the butter in a stock pot or dutch oven over medium heat, then add the onion and cook until it starts to smell good and soften. Add the celery and cook until that softens also. Then add the cut up squash and broth along with some salt and pepper.
Cover the pot and reduce to a simmer. Let cook for about 20 minutes for the flavors to blend.
An immersion blender is great for blending this (just remember to wait till it is actually immersed to turn it on!) or you could carefully use a regular blender, although you will have to do this several times because it won’t all fit.
Blend to the consistency you prefer. I prefer it to remain a little chunky. If it is thicker than you like, add a little more broth.
Now all you need to do is taste for seasoning. It is amazing topped with a little smoked paprika…the smokiness is a great contrast to the slight sweetness of the squash.
Can this butternut squash soup help you feel happy, healthy and hot? Of course it can!
You’ll be happy enjoying a delicious seasonal soup which is loaded with vitamin A, collagen and trace minerals for beautiful skin and a healthy body. Many studies have shown that consuming soup as a meal or before a meal aids in weight loss. With that glowing skin and fit body, you’ll be hot for sure!
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