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.
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 anti 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.
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!
15 minPrep Time
30 minCook Time
45 minTotal Time
Yields 5-6 cups
Freeze any leftovers in mason jars for quick meals.