spiced butternut squash soup
With Thanksgiving behind us and the holidays in front of us, I am just in the mood for nourishing comfort food, before all of the craziness begins. Even when you are conscious of the food you eat, at times you can over indulge and your tummy isn't your greatest fan. After a big eating marathon like Thanksgiving, I like to make warm satisfying soup, with layers of delicous spices and nutrient dense bone broth.
This recipe hits on so many nutritious elements. I have incorporated many anti inflammatory ingredients that aid in overall immune function, but also help to combat autoimmune disorders like Rheumatoid Arthritis, Multiple Sclerosis and Crohn's disease. Remember, food is medicine and including foods like butternut squash, ginger, cinnamon and bone broth, allows your gut to rest, recover and heal.
What you will need
Immersion blender or high powered blender
Medium whole butternut squash, chopped
1 large apple
1 pear (optional)
1 small onion
2 cups bone broth
1 can whole fat coconut milk
2 tsp. cinnamon
1 inch piece fresh ginger or 1/4 tsp. dried ginger
1/4 tsp. nutmeg
Salt and pepper to taste
Putting it all together
Preheat oven to 375 degrees
Roughly chop butternut squash, apple, pear and onion and place on a parchment lined baking sheet
Lightly coat above ingredients with olive oil, salt and pepper
Roast in the oven for 25-30 minutes or until golden brown
In a medium sized pan, add roasted veggies and such, 1 can coconut milk, 2 cups bone broth and spices
Let simmer for 20 minutes
With your blender of choice, blend away until all ingredients create a silky, warm delicious soup. Feel free to keep it a little chuncky, but I love mine smooth
If soup appears too thick, add more bone broth or water.
Can be stored for up to a week in a glass storage container or frozen for up to 6 months
Enjoy in a big mug!