My Favorite Butternut Squash Soup

I love experimenting in the kitchen and with winter here, I find myself making more soups to keep myself warm on these cold snowy days. I noticed this winter is hitting me hard, I am so not used to this cold weather anymore.

Moving back from sunny San Diego has definitely brought down my cold tolerance. This butternut squash soup has been one of my favorite recipes lately. I love that it’s so simple and can be made dairy free. The coconut milk adds the perfect amount of nuttiness and thickens the soup pretty well.

I love the medicinal affects our food can have on the body as well.

Bone broth has so much nutrients and is a great option to help with gut healing because of the protein. Ginger is a great anti-inflammatory, antioxidant, and helps stimulate your digestive organs. Butternut squash and carrots are great sources of vitamin A which is important for eyesight, immune function, and more.

INGREDIENTS:

• 1 Butternut squash

• 3 large carrots

• 2 tbs ginger

• ½ can of coconut milk (no thickeners)

• ¼ cup of bone broth

  SEASONINGS:

• Salt

• Pepper

• Garlic

• Thyme

• Parsley

DIRECTIONS:

1. Set oven to 375F

2. Cut the butternut squash in half, de-seed (optional to set aside for later use!) and place on a baking sheet

3. Cut up carrots into a few smaller pieces and place on the baking sheet

4. Peel as many cloves of garlic your heart desires and place on pan

5. Cover with olive oil, salt, and pepper

6. Place in oven for about 30minutes or until all ingredients are soft. You may want to take out the garlic earlier so it doesn’t harden

7. Once finished baking, remove from the oven and allow to slightly cool

8. Place carrots and garlic in a large bowl

9. Scoop out the butternut squash from the skin and add to the large bowl

10. Add in ginger, ½ can of coconut milk, herbs, broth, and salt and pepper to taste.

11. Blend with an immersion blender or add mixture to blender, blend until all incorporated and smooth.

12. Enjoy!

    Optional: top with some nondairy yogurt and pumpkin seeds

This soup recipe is very versitle and I love to experiment with what I put inside this soup. The base usually stays the same: butternut squash, bone broth, and coconut milk. But I also love to add beets to this soup too for some extra nutrients and liver support. If you get red beets, they will give this soup a bright pink color, definitely some Barbie vibes.

I love to eat the seed from butternut squash too, they’re delicious!

1. After de-seeding the butternut squash, add the seeds to a strainer and rinse

2. Place seeds on a baking tray and pat down dry with a cloth or paper towel

3. Season with salt, pepper, olive oil.

You can also add other seasonings on top like cinnamon, paprika, or whatever else your heart desires.

Try it out and let me know what you think!

talk soon!

xx Dr. alyssa