Butternut Squash Soup
Oh Yum! Butternut squash soup
Butternuts are part of the field pumpkin family. They grow on long trailing vines. Their fruit, flowers, and seeds are edible. I personally like the seeds slightly roasted with a little tamari.
Butternuts have a large amount of the antioxidant Vitamin A. They also contain a wide variety of the B vitamins as well as necessary minerals like; zinc, iron, copper, calcium, potassium, and phosphorus.
1 large butternut squash, peeled and cut into chunks (save seeds for roasting or planting!)
1 onion cut into chunks
2 Tbsp. fat (Ghee, duck fat, grass fed butter, or coconut oil)
2-4 cups bone broth (or other stock)
sea salt and pepper
1/2 tsp. dried sage
1 tsp. paprika
- Preheat oven to 375 degrees.
- Toss squash and onion with fat, salt and pepper. Spread in single layer on rimmed baking sheet. Roast until vegetables are fork tender and caramelized on edges, about 45 minutes.
- Add roasted vegetables and enough stock to puree to blender or food processor. Puree until smooth and add additional stock to desired consistency. Add sage, paprika, salt and pepper to taste.
- Reheat over low heat on stove top.
- Optional: If you roast the seeds…you can sprinkle them in the soup! The seeds are high in tryptophan, which support healthy GABA levels = relaxation