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Butternut squash soup is rich and creamy, and the bone broth makes it nutrient dense as well. Butternut squash soup is one of my favorite fall meals, it just invites you to light a beeswax candle with dinner, doesn’t it?
Garnish with thyme or other fresh herbs and serve with grain free banana-nut muffins.
Simple Warming Butternut Squash Soup
Prep time
Cook time
Total time
This soup is simple enough for a week night, and the ginger and garlic add delicious seasoning to the butternut squash.
Author: Cara Comini
Recipe type: Soup
Cuisine: Paleo, GAPS Diet, SCD,
Serves: 4-6
Ingredients
- ½ large butternut squash or a whole medium squash, peeled and cubed (1.5-2 lbs total)
- 3 tablespoons butter
- 1 pint chicken stock (recipe)
- 1 teaspoon sea salt
- 1 inch ginger root
- 2 cloves garlic
- Filtered water
Directions
- Peel and cube half a large butternut squash, or a whole medium one (approx 2 lbs)
- In a medium sized pot, melt butter over medium heat, and add the butternut squash, stirring occasionally for 10 minutes.
- Add in chicken stock.
- Crush the garlic and thinly dice the ginger, add.
- Add salt.
- Fill the pot as needed with water, to within one inch of the top.
- Cover and cook on medium-low for an hour, until the squash is soft.
- Puree using an immersion blender.
- Top with cultured cream or coconut milk.
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