Butternut Squash Soup
“This recipe is one I use all the time, its a staple in my house from Thanksgiving to March and it’s the first thing I make when I feel under the weather. It’s also something I make for friends who’ve had a baby or are returning from a surgery. It’s a very healing, wonderful soup that is also really tasty!” – Danielle
Recipe is courtesy of The Heal Your Gut Cookbook by Hilary Boynton and Mary Brackett.
Serves 6 to 8
2 quarts chicken stock
2 tablespoons animal fat, coconut oil, or ghee
3 leeks, sliced in half, and sliced again into half-moons (or 2 onions, chopped)
1 butternut squash, peeled, seeded, and cut into chunks
1 bouquet garni
Homemade yogurt or cultured cream
Chopped fresh herbs
Soaked and sprouted pumpkin seeds
- Add the stock and fat to a pot.
- Add the vegetables and bring to a boil.
- Reduce the heat to a simmer, add the bouquet garni, and cook, covered, for 30 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 the heat.
- Carefully puree the soup with an immersion blender until smooth.
- Add salt to taste and serve.
Note: You can substitute filtered water for stock if you don’t have enough stock.