Easy Butternut Squash Soup

Butternut squash has to be one of the tastiest ingredients for a soup. It adds a rich and creamy flavour while boosting the immune system and reducing inflammation. I absolutely LOVE adding some real deal coconut milk to the recipe, too. It ups the creaminess factor without having to use any dairy.

Immune Boosting

The winter squash is an awesome source of beta-carotene aka vitamin A. It can help fight both big diseases like cancer and small illnesses like the common cold. Keeping up with the immune-boosting nutrients, butternut squash also contains high amounts of vitamin C. Not only does vitamin C help combat nasty germs, it’s also helpful for physical performance.

Using bone broth as a base to this soup also ups the ante when it comes to boosting that immune system. Homemade bone broth is rich in incredibly immune-supportive minerals. Learn more about the benefits of bone broth.

Fat Loss

Eat fat to lose fat. Crazy, right? Well, the GOOD fats in coconut milk – aka medium-chain triglycerides – help increase energy expenditure. These good fats can even help manage blood sugar by slowing the rate that sugar is released into the bloodstream. They also help fill you up to prevent snacking later on in the day. When shopping for coconut milk, opt for cans that are packaged in BPA-free cans to avoid endocrine disruptors. Making sure it’s 100% coconut milk and unsweetened is the way to go!

Easy Butternut Squash Soup

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Course: Soup

Servings: 5 -6 cups

Author: Katie Stewart Wellness

Ingredients

• 1 medium sized butternut squash peeled and cubed.
• 2 tbsp. avocado oil
• 1 onion sliced
• 1 garlic clove minced
• 1 can full fat coconut milk
• 1-2 cups bone broth depending on desired consistency
• 1/4 tsp cinnamon
• Dash of nutmeg
• Pink rock or grey sea salt to taste

Optional Toppings:

• 1 tbsp. pumpkin seeds per bowl
• 1 tbsp. coconut milk per bowl

Instructions

• Preheat oven to 400F and line a baking sheet with parchment paper.
• Place peeled and cubed butternut squash on baking sheet, drizzle with 1 tbsp oil, and sprinkle with salt.
• Roasted for about 30 minutes, or until tender.
• In the meantime, saute onions and garlic in the remaining 1 tbsp of oil until translucent.
• When the squash is cooked, add all of the remaining ingredients to the blender. Start with only 1 cup of the bone broth and add as needed for desired consistency.
• Blend on high until smooth.
• Serve as is or add optional toppings.

Notes

Freeze any leftovers in mason jars for quick meals.