‘Tis the season for soups! It’s dreary, chilly, and dark way too much this time of year. I need me some soups to cheer and soften me up! I love butternut squash soup because it’s filling and we often end up with leftovers, which rarely happens with me and the hubby. We tend to polish our plates as he’s a big guy with a great metabolism and I’m a breastfeeding mama. That combination means huge grocery lists. Leftovers are something I welcome because that means my wallet won’t be taking so much of a hit!
Make yourself some of this soup so that you and your wallet can survive the fall/winter months, too.
1.5 pounds butternut squash, peeled and cut into chunks
1 tablespoon coconut oil, ghee, or butter
1 medium red onion, diced
3 cups bone broth
1/2 tsp. nutmeg
1/2 tsp. cinnamon (you could add a drop of Cinnamon Bark essential oil instead!)
1 tsp. dried rosemary (you could add a drop or two of Rosemary essential oil instead!)
salt and pepper to taste
After cutting up the butternut squash and onion, melt the coconut oil/butter/ghee in a large pot over medium heat. Add the onion and cook until softened, about 5-7 minutes. Add the butternut squash and bone broth. Cook until you can easily pierce the squash with a fork. Remove from heat and add the spices, salt, and pepper. Use a blender or an immersion blender to puree the soup. (I like to use the immersion blender because the soup gets to stay in the pot it dirtied already and I’m able to leave some chunks, if I so choose.) Taste and adjust spices to your liking.
Now, we can’t have a meal without protein so I added pre-cooked, shredded chicken to our bowls. Some other delicious additions would be shredded turkey, ground turkey, ground pork, or ground beef. Test it out and let me know what you think!