Tasty Butternut Squash Soup:
This Butternut Squash Soup recipe is made by my wife Angel, who loves to make food, home and body care recipes that support people’s journey to optimal health. Check out my wife’s website, instagram and facebook page where she shares stories and pics about our life. She also has a great YouTube channel you can check out as well. You will love this recipe!
If you enjoy recipes like this, you may be interested in my advanced nutrition and recipe book the Keto Metabolic Breakthrough.
Butternut Squash Soup
Prep
Cook
Inactive
Total
Yield 12 Cups
Ingredients:
- 4 pounds whole butternut squash (about 2 medium), halved lengthwise and seeds removed
- 2 tablespoons grass-fed butter/ghee or coconut oil
- 1 medium Granny Smith apple (about 8 ounces), diced
- 1/2 medium yellow onion
- 1 tsp. rubbed sage
- 2 1/2 cups organic pasture-raised chicken stock or vegetable stock
- 2 cups filtered water
- 2 tbsp. cashew butter
- Pink salt and pepper to taste
- 1/3 cup full-fat organic coconut milk
- 3 tbsp. coconut cream
Instructions:
Step # 1: Heat the oven to 425°F, then line a baking sheet with aluminum foil. Place the squash pieces cut-side up on the baking sheet. Melt 1 tablespoon of the butter and brush it over the tops and insides of the squash halves (alternatively, you can rub it on evenly with your fingers). Season generously with salt and pepper. Roast until knife tender, about 50 minutes to 1 hour.
Step # 2: In a large saucepan, melt the butter over a medium heat and sauté the apple and onion for 4-5 minutes, being careful not to brown the butter. Add the sage, then scoop the squash flesh into the saucepan, discarding the skins.
Step # 3: Add the chicken stock and water, and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer, stirring occasionally and breaking up any large pieces of squash, until the flavors meld together, about 15 minutes. Remove the pan from the heat and stir in the cream and cashew butter. Puree the soup in batches until smooth, and adjust seasoning if necessary. Serve.
Notes
***The nutrition info for this recipe is based on the linked ingredients above**
Courses Side Dish
Nutrition Facts
Serving Size 1.5 cup
Amount Per Serving | ||
|---|---|---|
Calories 168 | ||
% Daily Value | ||
Total Fat 13 g | 20% | |
Total Carbohydrates 12 g | 4% | |
Dietary Fiber 3 g | 12% | |
Sugars 3 g | ||
Protein 2 g | 4% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Dr Jockers Comments:
Nutrient rich soups and stews are a wonderful addition to a healthy diet. Butternut squash is tasty and rich in beta carotene (vitamin A) and when combined with grass-fed butter or ghee it synergizes the benefits of the carotenoids due the good fats and retinol that is in the butter. It is always a good idea to add grass-fed butter or ghee to squash, pumpkin, sweet potato or carrot dishes if possible to enhance the nutrient synergy.
This recipe tastes amazing but it has some starchy carbs. This is good as a carb meal on a cyclic ketogenic approach that I recommend because it is so rich in good fats and antioxidants. Enjoy!
If you are interested in excellent chicken stock and other great animal products try out US Wellness Meats.
