Butternut Squash Soup: Sunshine In A Bowl
Sunshine Butternut Squash Soup
I love the color of butternut squash...so bright and pretty. I enjoy this soup because it is so warming. We have beautiful warm days, but still some very cool spring evenings so this soup fits in perfectly for a light dinner. I originally started making this soup when I did Whole30 and started putting my own twist on it every time I made it.
Do you ever try to eat foods you don’t like or just don’t fit you just because they are healthy? I really love a great salad with tons of vegetables, greens, nuts and a light homemade dressing, but I also love warming and grounding foods. That is why I make soup any time of the year. I love warm food and my husband, Mike, likes cool food. Luckily, this soup goes great with salad so we get both the best of both worlds!
Just a hint on the butternut squash...I tried to cut the peel off the first time with a knife, but a potato/carrot peeler works much better!
You can also make this vegan by using organic vegetable broth instead of chicken broth and coconut oil instead of butter.
Here’s what you need to get started:
1 butternut squash, cut in cubes
2 tablespoons of grass fed butter (I do a combination of butter and coconut oil sometimes. You can also use ghee)
2 32 oz cartons of organic chicken broth (or vegetable broth)
I only use 1 ½ cartons of the broth or I bake an organic chicken the day before and make bone broth overnight. I use six cups if I make my own broth.
3 cloves of garlic, minced
¾ onion, diced
1 tsp of fresh ginger, grated (if you do not have fresh, use ground ginger, but fresh is better)
1 tsp of tumeric powder
Salt and pepper to taste (best to do at end while tasting)
Deep pot or pan
Blender or food processor
What do I do with all these ingredients?
Use the deep pot (we love using our deep cast iron pot) on the stove first.
Melt the butter (or ghee, coconut oil), saute the onion, then add the garlic and fresh ginger. When they are soft, add the butternut squash cubes. Toss the squash around in the mixture for a couple of minutes.
Add the chicken broth to the pot. Bring the broth and other ingredients to a boil and keep boiling until the squash is soft. You can poke the squash pieces with a fork to test them.
When the squash pieces are soft, transfer the mixture to a blender or food processor. If the mixture does not fit in one try, just take turns and do it in more than one batch. Make sure the lid is closed and be very careful of the hot liquid flying out.
Blend ingredients until smooth. If your Sunshine Soup is not thick enough, pour it back into the pot and simmer until desired thickness. Now is a good time to salt and pepper to taste.
Serve with salad, lean meat, or roasted veggies and it’s a great meal. I enjoy it for lunch the next day when all the flavors have gone through it.
Try it out and start making it your own with your favorite items. Maybe you will add chicken or greens next time. The point is to have fun with cooking and experiment. Choose the nutrient dense and beautiful foods that you love and work well with your body and go from there.
Enjoy and be well, my friends!