embracing nutrition and functional medicine

NOURISHING BUTTERNUT SOUP

butternut soup

Preparation Time

15 minutes

Cooking Time

45 Minutes

Servings

2

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Ingredients

  • 1 medium-sized butternut squash
  • 1 tablespoon coconut oil
  • 1 red onion, chopped.
  • 2 cloves garlic, chopped.
  • 1 medium carrot peeled and chopped.
  • 1 cup cooked chickpeas
  • 4 cups vegetable broth (or bone broth for extra gut healing benefits for those who are not vegetarian or vegan)
  • ½ teaspoon ground cinnamon
  • ½ teaspoon turmeric
  • ¼ teaspoon ground nutmeg.
  • Salt and pepper, to taste

Method

  1. Preheat your oven to 200°C
  2. Peel and cut the butternut squash into small chucks. You can save the seeds for toasting as a garnish if you like.
  3. Place the squash chunks into a roasting pan, add 1 tablespoon of coconut oil, and season with turmeric, cinnamon, nutmeg salt and pepper.
  4. Add 1 cup of chickpeas to the roasting pan.
  5. Roast the squash and chickpeas in the oven for about 45 minutes
  6. While the squash is roasting, add the chopped onion, garlic, and carrot to a pan and sauté for about 5-7 minutes, or until the vegetables begin to soften.
  7. Once the butternut squash is done roasting, please remove it from the oven and let it cool for a few minutes. Then add it to the pot with the sautéed vegetables.
  8. Pour in the vegetable/bone broth
  9. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15-20 minutes, or until all the vegetables are very tender.
  10. Use an immersion blender to carefully puree the soup directly in the pot until it’s smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the mixture to a blender in batches and blend until smooth.

     NOTE: Serve the butternut squash soup hot, garnished with your choice of toasted pumpkin seeds, a drizzle of plain yoghurt, or a sprinkle of fresh herbs.

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