Butternut Squash Soup
Chilly winter weather calls for a big pot of soup! There’s nothing like cuddling up and warming your body with a delicious bowl of soup. Butternut squash is a high fiber carb that is packed with vitamin A & E which is great for your skin and also has more potassium than a banana. It truly is a beauty food! Its also great to use a winter vegetable to support local farmers and shop in season foods.
Ingredients
- 2 carrots
- olive oil
- 2 stalks of celery
- 1 onion
- 2 cloves of garlic
- 4 cups broth (either bone, or Alkaline Broth/Stock)
- 1 2-3lb butternut squash (you can utilize any leftovers from a larger squash in this Sloppy Joe recipe!)
Procedure
- With olive oil, saute the carrots, celery, garlic and onion for about 8 minutes until soft
- Pour in the broth, stir, and scrape the brown bits from the pan
- Cut the squash in half and take out the seeds
- Drizzle with olive oil and roast the squash halves at 325 degrees for an hour (pro tip: the low oven temp helps preserve the quality of the oil)
- Cool the squash, unless you have a high quality blender that can handle hot items, and add to the blender along with the veggie & broth mixture
- Season with salt & black pepper to taste
- Add a dollop of Cashew Cream to make it extra delicious
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