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BUTTERNUT SQUASH SOUP

Did you know the average person consumes only 12-15 grams of Fiber daily, whereas we need upwards of 35 grams daily? Fiber contains soluble and insoluble fiber, feeding the healthy bacteria in your gut and assisting in elimination. Fiber also helps in blood sugar regulation, nutrient absorption, and satiety. Butternut squash contains powerful antioxidants and vitamins and minerals such as immune supporters A and C.


INGREDIENTS

• 1 Butternut Squash, large

• 2 Carrots

• 3 Stalks of Celery

• 5 Minced Garlic cloves

• 1 Onion

• 1 Sprig Rosemary

• 6 Sage leaves

• 6 Sprigs Thyme

• 3 cups Vegetable stock

• 1 cup Coconut Milk

• 1/8 tsp Cayenne red pepper (Optional)

• 1 TBS Salt and pepper

• 2 TBS Olive oil


DIRECTIONS

  1. Preheat the oven to 350 F.

  2. Peel, pit, and chop the butternut squash, chop the carrots, celery, and onions in big chunks. Peel the garlic and add cloves and chopped vegetables to a large baking sheet pan.

  3. Add the destemed and chopped herbs, salt and pepper, and Cayenne pepper to the pan. Coat and toss in olive oil.

  4. Roast for 1 hour until veggies are tender.

  5. Transfer cooked vegetables to a food processor with 1-2 cups of vegetable stock and puree.

  6. Pour the mixture into a large saucepan. Add the remaining vegetable stock and coconut milk and stir well. Simmer on low for 15 minutes.

OPTIONAL TOPPINGS

Add Toasted Pumpkin seeds or Pecans. You can also coat Sage leaves with olive oil and salt & pepper, then roast in the oven for 10 min.



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