This yummy, nourishing soup is the perfect meal for these chilly winter days that won’t go away.
Butternut Squash Soup
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Amount Per Serving
Calories from Fat 101
% Daily Value *
Total Fat 11g
Saturated Fat 6g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Total Carbohydrates 19g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 2 quarts chicken stock to cover (you can supplement with filtered water if you don’t have enough stock)
- 2 tablespoons coconut oil, ghee, or animal fat
- 2 to 3 leeks, sliced in half, washed, and sliced again into half moons (you can substitute 2 onions, chopped)
- 1 butternut squash, peeled, seeded, and cut into chunks
- 1 bouquet garni*
- Sea salt and pepper
- 2 cups shredded chicken (optional)
- Yogurt or cultured cream
- Chopped fresh herbs
- Soaked and sprouted pumpkin seeds
- Put the stock and fat in a pot. Add the vegetables and bring to a boil.
- Reduce the heat to a simmer, add the bouquet garni, and cover and cook for 3 minutes or until the vegetables are soft and the squash is easily pierced with a fork.
- Take out the bouquet garni and remove the soup from heat.
- Carefully puree the soup with an immersion blender until smooth. Add salt and pepper to taste along with chicken, if you like.
- *A “bouquet garni” is a bundle of herbs tied together with cooking string, or wrapped in a bundle of cheesecloth and tied with a string. It is used to flavor soups, stocks, or stews. We most often use parsley, rosemary, thyme, bay leaf, and garlic, but you should feel free to use whichever herbs you desire.
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