Butternut Squash Soup
Butternut squash soup is one of my favorite fall and winter meals. I usually pair it with a sausage and then I have a balanced meal. Because you don't have to spend time peeling the butternut squash, this recipe is that much sweeter!
- 1 large butternut squash seeded and coarsely chopped
- 6 celery stalks diced
- 6 carrots diced
- 1 med. onion diced
- 4 cloves garlic diced
- 2 cups water
- 2 tbsp grass-fed butter
- 2 cups chicken bone broth
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp turmeric
- 1 tsp garlic sea salt
- fresh ground pepper to taste
- 2 lemons juiced
- 2 tbsp cilantro optional garnish
- 1 tbsp grass-fed sour cream optional garnish
Place a vegetable steamer in a large stock pot. Add water, butter, and butternut squash. Steam the butternut squash until pierced easily with a knife.
Once steamed, place squash in stock pot (leave water in pot). Add carrots, celery, onions, and garlic. Add broth and bring to a boil. Reduce heat to a simmer.
Add all of the spices. Keep at simmer for about 30 minutes. Remove from heat, and allow to cool for about 15 minutes.
Use an immersion blender to purée soup (a regular blender or food processor will also work). Add lemon juice (don't skip the acid step!). Serve with a dollop of sour cream or plain yogurt and garnish with cilantro.