Butternut Squash Soup

Fall is here and so is my obsession for warm soups.

A warm bowl of soup can really hit the spot on a cold day.

Not only is this soup satisfying but highly nutritious.

Butternut squash is high in vitamin A, vitamin C, manganese, potassium, vitamin E, calcium, and many other micronutrients. Butternut squash isn’t only a vibrant orange glow but extremely high in antioxidants. The beta carotene in butternut squash boosts the immune system and helps prevent inflammation.

The base of this soup is made with a mirepoix. A mirepoix is a powerful trio of vegetables used in soups and stews to heighten flavors. A mirepoix is often made from diced vegetables, cooked for a long time on a gentle heat without browning, usually with fat or oil.

A traditional trio used is equal parts celery, carrots, and onions. In some cases garlic can be added for more pungent flavor.

Here’s how its done…

Makes 3 servings

1 Butternut squash, cubed

3-4 garlic cloves, outer shell on

2 tbsp olive oil

1 tsp mineral salt

1 cup celery diced

1 cup carrots diced

1 cup onion diced

1 tsp ground ginger

2 cups bone broth, water, or vegetable broth

-Preheat oven to 350 degrees, toss butternut squash and garlic cloves in 1 tbsp olive oil + salt & roast for 30 minutes, or until soft.

-In a pan add 1 tbsp of olive oil & Saute onions, celery, and carrots until soft to create a mirepoix.

-Add 2 cups bone broth and simmer until butternut squash and garlic are done.

-Add in roasted butternut squash & garlic and use an emulsion blender to pure soup.

-Garnish with one or more of fresh parsley, toasted pumpkins seeds, hemp seeds, cranberries, etc.

My favorite toppings are: hemp seeds, pumpkin seeds, cranberries, and mulberries.