Reading Time: 2 minutesMy daughter has always loved soup. Even when it’s July here in California, her dinner request is always for me to make soup. I personally am not a huge soup-lover (more a meat and green salad kind of girl). But the ease of making and eating soup is beginning to convert me, along with the amazing nutrients you can add to your diet.
I live for ways to get bone broth in my daily eating. I believe this magic elixir is what has kept me cold- and flu-free for the last six years — and that’s coming from someone who lives with multiple sclerosis and has a compromised immune system. In addition, I love roasting veggies and the sweet flavor they develop when they’re cooked this way. All of these are the reasons this whole soup-thing is converting me.
Although the recipe is for butternut squash soup, you can use your imagination and make it with all kinds of vegetables: carrots, beets, turnips, acorn squash, and so much more. Pick out whatever excites you in the produce section.
Have fun, and I hope you love this quick and easy butternut squash soup recipe as much as I do.
Butternut Squash Soup
Although this recipe is for butternut squash, you can use your imagination and make it with carrots, beets, turnips, acorn squash and so much more.
Ingredients
- 2 butternut squash cubed
- 1 medium onion chopped
- 1 cup nut milk of choice
- 1-2 cups bone broth
- 2 tbsp coconut oil melted
- 1 tsp nutmeg
- Pumpkin seeds optional
- Pink Himalayan sea salt
Instructions
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Heat oven to 400 degrees Fahrenheit and line cookie sheet(s) with parchment paper.
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Add squash and onion to cookie sheet(s), cover in coconut oil, and roast until slightly brown, about 30 minutes.
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In two batches, add the squash and onion to a blender along with half of the nut milk and a half of the bone broth. Mix to desired consistency (and using more or less bone broth). I prefer it a little creamy as pictured.
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Once blended, put first batch aside and blend the second batch.
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Mix both batches together, adding the nutmeg and salt (to taste) and stirring until mixed well.
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Sprinkle the pumpkin seeds on top (optional), serve, and enjoy.
PaleoBOSS Lady proudly sits on the Board of Directors of The Wahls Foundation supporting the efforts of Dr. Terry Wahls who has had successful clinical trials healing autoimmune disorders using food based Paleo principles. In addition PBL co-wrote the training program for The Wahls Coaching Program with Dr. Terry Wahls and is a member of The Wahls Team creating worldwide change in healthcare.
