Nutrient-dense Butternut Squash Soup

Nutrient-dense Butternut Squash Soup

. 2 min read

I am going back and updating and republishing all my recipes. You see, my blog really got attacked over the past decade. I was deplatformed and censored by Big Tech, and everything fell apart.

So I'm taking the first step on the journey of cleaning up and republishing over 800 blog posts. One day at a time, one post at a time, I will get my life back together. Thank you for reading and for supporting me in my journey of recovery.

Butternut squash soup is one of my very favorite soups. Fall is here, and when the weather starts to cool down, I crave soup.

Butternut squash soup is simple and quick to make. And chicken stock is so nourishing. It's full of gelatin, which is what our bodies need for healthy skin, hair, bones and teeth, as well as feel-good brain chemicals like dopamine and serotonin. Read my post about Julia Ross and how to eat to create more feel-good brain chemicals.

When you add healthy fats and butter and sour cream, this is one of the most nutritious meals you can serve.

Recipe Notes

Be sure to always use organic chicken broth. Conventional chicken broth is loaded with fluoride. Read about the top 10 dangers of fluoride and why you need to avoid it.

You can make your own broth at home very inexpensively. Just use bones from organic chickens. All I do is roast a chicken every couple weeks and I use the bones to make broth.

I store the bone broth in the fridge or freezer (depending on how fast I use it) and I use it as the basis for all my recipes – for soups, stews and sauces. I also cook beans, rice and other grains in broth instead of water.

Click here to get my recipe for bone broth.

Also, if you can, buy grass-fed butter and sour cream. Grass-fed dairy products are much higher in fat-soluble vitamins and omega-3 fatty acids.

Butternut Squash Soup

Ingredients

Butternut squash, organic if possible (1)
Onion, yellow or white, organic if possible (1)
Butter, grass-fed if possible (2 TBS)  
Chicken stock, organic (6 cups) — click here to see my recipe
Sea salt and freshly ground black pepper, to taste
Optional: Nutmeg, whole or ground, to taste
Sour cream, grass-fed if possible

Equipment

Roasting pan or cookie sheet
Electric stick blender

Directions

1. Preheat oven to 400 degrees F.
2. Cut squash in half lengthwise. Scrape stringy bits and seeds out with a spoon or fork and discard.
3. Set squash halves skin side down in roasting pan. Place in oven and roast until fork-tender, about 20-25 minutes.
4. Chop onion.
5. When squash is done, remove from oven and set aside to cool.
6. Melt butter in stockpot over medium-low heat.
6. Add onion and cook until soft.
7. Add roasted squash (scrape out of skin with a spoon) and chicken stock.
8. Cook on medium-low to medium until squash is tender.
9. Remove stockpot from heat. Transfer squash chunks with slotted spoon into a blender and puree. You can also use an electric stick blender directly in the stockpot.
10. Return blended squash to stockpot.
11. Stir and season to taste with sea salt, freshly ground black pepper and optional nutmeg (freshly ground if possible).
12. Serve in bowls with dollops of sour cream.

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