Best recipe ever and it only takes one hour from start to finish! Butternut squash soup literally warms your body from the inside out. I'm not sure about you, but the never ending rain in Vancouver necessitates warm soups on the regular.
The bone broth adds a new layer of flavour to the standard fare. Not to mention it instantly transforms the soup into a nutrient dense powerhouse deliciousness. It'll fill you up and warm your soul.
You start with a whole squash, or pre-cut to make things even faster! From there you just start throwing things into a pot, simmer, purée, then profit. So easy!
The soup has a naturally subtle sweet flavour thanks to the butternut squash. But it’s also packed full of hydrating electrolytes from the natural salts found in squash to the highly bioavailable forms of potassium, calcium and magnesium from the bone broth. Oh my!
There's tons of fibre, protein and collagen... oh yes the collagen!
The secret is, wait for it… the bone broth! It gives this butternut squash soup some serious gusto while transforming it to a rejuvenating elixir! This butternut squash soup recipe tastes delicious with a gentle umami-like flavour from the bone broth that will send your tastebuds to flavourtown.
Bone Broth Butternut Squash Soup Recipe
- One fresh squash cut in 1 inch chunks or 2.5 pounds pre-cut butternut squash
- 1 medium yellow onion, roughly chopped
- 1 red bell pepper, roughly chopped
- 3 cloves garlic, smashed and peeled
- 2 tbsp of ginger, minced, shredded or finely chopped
- 750ml pouches of pure beef or chicken bone broth
- 1 cup water (or enough to submerge vegetables in pot)
- 1 tsp salt
- Cracked pepper to taste
- Pinch of nutmeg or cinnamon
- Fresh thyme sprigs, for garnish (optional)
1. Combine all of the ingredients except your garnish and nutmeg / cinnamon in a large soup pot or slow cooker. Add just enough water to submerge vegetables.
2. Bring to a boil uncovered, then cover and simmer on low for 30 minutes or until all vegetables are tender to touch with a fork. If you are using a slow cooker, place all ingredients except garnish in your slow cooker. Cook on LOW for 8 hours.
3. Allow to cool slightly, then transfer all the vegetables in your pot to your blender or insert hand-held immersion blender to purée the vegetables until smooth. Keep the liquid in your pot.
You may have to blend in batches if everything does not fit. Alternatively, you can also cool the soup, then purée in batches to freeze for later use.
4. Return purée to your pot on low heat and mix in more bone broth to reach your desired consistency. Season with salt, pepper to taste.
5. Ladle the soup into bowls and garnish with fresh chopped thyme or fresh basil! Sprinkle a dash of cinnamon or nutmeg on top and you are good to go!
6. Enjoy mindfully -- preferably in the company of friends and family. And certainly not in front of the television or computer.
- Per serving (6 servings)
- Saturated fat:1g
- Sodium: 400mg (14% Daily intake for Canada)
- Potassium: 550mg
- Calcium: 82mg