Classic Butternut Squash Soup

 
Butternut squash is that hits the spot year round!

Butternut squash is a good source of Vitamin A and carotenoids. Both are potent antioxidants which help to decrease inflammation in the body and clear damaging free radicals. Vitamin A also boosts eyesight, especially in the dark. 

Interestingly, 1 cup of butternut squash provides almost half the recommended daily dose of Vitamin C.

Onions provide extremely high levels of favinoids, a specific phytonutrient (antioxidants from plants) that improve cardiovascular health, stops the inflammation cascade, and has been shown to decrease the risk of certain cancers when eaten regularly.

Ingredients:

  • 8-9 cups cubed butternut squash (about 2 medium)
  • 1 large real sweet onion, diced
  • 1 cup milk of choice
  • 2 tbsp fresh grated ginger root
  • 2 tbsp olive oil or coconut oil
  • 2 cloves garlic
  • 2 tsp dried sage
  • ¼ tsp pink salt
  • 8 cups of vegetable or chicken broth or bone broth

Instructions:

  • In a large cast iron dutch oven, add oil and heat to low-medium heat.
  • Add onions, garlic, ginger and sauce until onions are translucent.
  • Add salt, sage, squash, and broth.
  • Simmer for 30-40 minutes until squash is fork tender.
  • Turn off the heat and add milk .
  • Carefully use an immersion blender to puree the soup.
  • Serve warm.
  • Garnish with fresh parsley and a dollop of plain yogurt.

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