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?
Butternut squash soup
- 1/2 large butternut squash, peeled and cubed
- 3 tablespoons butter
- 1 pint chicken stock
- 1 teaspoon sea salt
- 1 inch ginger root
- 2 cloves garlic
- Filtered water
Cube half a peeled butternut squash. I used the ‘neck’ for squash fries the day before, and the uneven ‘bulb’ to cut into chunks for soup.
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 (mine is raw cream that I cultured using kefir grains)
Served with grain free banana-nut muffins.
Find out more about the benefits of a grain free diet at The GAPS Diet Online Store.
Speaking of fall, Rose of Sharon Acres has Pumpkin Spice All Natural Goat Milk Soap up now for fall. Mmmmm.
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