Butternut Soup has been in my cooking rotation for over 10 years. I think that’s true for many of us! This recipe uses roasted squash, onions and garlic which gives the soup an incredible richness and depth of flavor.
It’s amazing.
I want to highlight the use of bone broth in this recipe because of it’s out-of-control health benefits for our immune system and (I’m going to say it) our gut. All foods are processed through out ‘gut’ (intestines). Nutrients are absorbed through its walls and taken from there to every other part of the body. Maintaining a healthy gut is truly of utmost importance! Bone broth is one of the TOP foods to incorporate into your regular diet for gut health. Danielle Walker at AgainstAllGrain.com has a wonderful recipe for making Chicken Stock (Bone Broth) in the crock pot. This really is a life saver… I really cannot count the amount of stock pots I have boiled dry! I recommend asking your butcher for ORGANIC chicken bones and make a habit of cooking up a weekly batch of bone broth. Use it in soups and sauces or flavor with herbs and drink daily when you’re feeling particularly run down.
This soup also features roasted garlic. Garlic is a powerful anti-inflammatory, antioxidant, and mood stabilizer. I roast a full head of garlic, use 3-4 cloves in the soup then bring the rest of the roasted cloves to the table to spread atop my favorite gluten-free baguette. With grass-fed butter of course!
I hope you love this recipe as much as I do!
Roast your butternut squash, onions and whole garlic head.
Look at that lovely garlic. The cloves will easily come out of their skins once they are roasted.
Once roasted, the seeds etc of the butternut are easy to scoop out with a spoon and discard.
Ingredients
1 large butternut squash, sliced in half lengthwise
1 large red onion, cut into 6ths
1 head of fresh garlic, skin left on
3 cups homemade chicken stock (link to recipe listed above)
1 tsp celtic sea salt
2 tsp olive oil
Instructions
Preheat your oven to 375 degrees. Place your butternut squash on a baking sheet (with an edge 'lip') cut side down, then add the onions and garlic. Give it all a little drizzle of olive oil then pop into the oven for 45 mins or until the skin of the butternut is soft when you push on it.
Using a spoon, scoop out the seedy centre of the butternut and discard. Then, also using a spoon, scoop out all of the flesh of each butternut half and add it directly into your blender or food processor. Put all of the roasted onions in there too, and peel off 3-4 cloves of garlic and add those also.
Add 3 cups of bone broth to the blender or food processor and blend until smooth.
Transfer to a saucepan and add in your sea salt. Bring to a light simmer for 10 minutes, to blend all those lovely flavors together nicely.
You can serve this immediately or transfer to jars and keep in the fridge for up to 5 days.