This recipe is enough for two, double as needed
Prep & Cook time: 30 minutes
All organic ingredients
- 2 10 oz. bags frozen butternut squash cubes, thawed or at least softened
- 1 cup chicken broth or stock
- 2 tsp. iodized sea salt
- 3 Tbsp. olive oil
- 1-2 Tbsp. butter (optional for added creaminess)
- 1/4 cup finely chopped sweet onion
- 6-8 baby carrots, finely chopped (electric mini-chopper works fast for both the onion & carrot)
- 1-2 cloves minced garlic (depending on size)
- 1/2 tsp. sage & 1/2 tsp. nutmeg
- In large saucepan or stock pot, on medium heat, heat olive oil; add onion, garlic, salt until soft, about 3 mins.
- Add carrot, squash, chicken broth. Stir and chop with wooden spoon, bringing all to boil
- Add butter (if desired), sage and nutmeg, boil about 20 mins.
- Pour into food processor and blend until smooth (or use immersion blender)
- Pour into festive bowls and serve with crunchy bread, Melba toast or crackers
(TIP: Heat bowls in microwave for about 30 seconds then pour soup in — soup won’t get cold as fast)
This soup is more filling than it seems — it has tons of fiber and is loaded with vitamin A, vitamin C, potassium, and magnesium. It can be made a day early and keeps in the fridge for several days. It actually gets more flavorful overnight. Enjoy!