Winter Squash Soup Recipe
Not only is this soup filled with fiber, nutrients, and healthy fat, but it is also one of the most delicious and simple recipes. I love making soups because you can just throw everything together and let it do its thing on the stove. You can also customize and make them your own, there's no exact science to it!
1 small butternut squash
1 small delicata squash
1 small sugar pie pumpkin
1 dumpling squash
3-4 cloves garlic
2 white onions, diced
2 tbsp grass-fed butter or Ghee
4-5 medium carrots, chopped
6 celery stalks, chopped
1/2 head cauliflower, chopped
7-8 cups bone broth or vegetable broth
1 tsp Himalayan sea salt
1/2 tsp black pepper
1/2 tsp turmeric
1/2 tsp mustard seed
1. Halve all of the squash and scoop out the seeds. Place on baking sheet and bake at 375 for about 40 minutes, or until flesh is soft. Once baked, allow to cool for 10 minutes and scoop flesh out into a large bowl. Set aside.
2. In large pot on medium high heat, sauté garlic and onions in butter for 5-7 minutes.
3. Add all chopped vegetables and roasted squash, as well as bone broth or vegetable broth (I prefer chicken bone broth for this recipe for added protein, collagen, and digestive health benefits).
4. Add all spices and stir to combine. Bring to boil, then reduce heat to medium and simmer for 50-60 minutes.
5. Once cooked, transfer in batches to high-speed blender and blend until smooth. Alternatively, you can use an immersion blender in the pot.
6. Serve and enjoy! Store leftovers in glass jars in the refrigerator to enjoy throughout the week.