Hearty Butternut Squash Soup
Here's my warm and hearty recipe for creamy, rich butternut squash soup, packed with important nutrients.
Makes 4 Servings
Ingredients:
- 1 Butternut Squash, Seeds and Skin Removed, Cubed
- 1 Green Apple, Sliced and Cored
- 1 Small Yellow Onion, Chopped
- 2 Carrots, Chopped
- 3 Tablespoons of Olive Oil
- 2 Teaspoons of Cinnamon
- 1 1/2 Teaspoons of Salt
- 1/2 Teaspoon of Cumin
- 1 Teaspoon of Chili Powder
- 2 Tablespoons of Coconut Oil
- 3 Cups of Organic Chicken Stock (700ml)
Directions:
- Preheat oven to 400 degrees
- In a large bowl, combine butternut squash, 2 tablespoons olive oil, 1 tsp. cinnamon, 1/2 tsp. salt, 1/2 tsp. cumin. Mix together coating the squash well. Spread out onto a baking sheet.
- Next, toss the apple slices, onion and carrots in the same bowl used for the squash. Place on a second baking sheet.
- Place both baking sheets in the oven and roast for 35-40 minutes until soft.
- Heat up coconut oil over medium heat in a large pot on the stove.
- Add the roasted ingredients
- Add the Chicken Stock
- Add 1 tsp. salt, 1 tsp. cinnamon, 1 tsp. chili powder
- Bring to a boil, then reduce heat to a low simmer. Cover and Simmer for 20 minutes
- Using an immersion blender, mix all ingredients until smooth, or transfer to a blender to puree.
- Serve Warm
Nutrients:
- 252 Calories
- 5g Protein
- 49g Carbohydrates
- 40g Net Carbs
- 9g Dietary Fiber
- 13g Total Sugar
- 0g Added Sugar
- 8g Total Fat
- 6g Saturated Fat
