Butternut Squash Soup

Butternut Squash Soup

This is a comforting and soothing soup full of veggies and homemade broth - my daughter loves this when she wants something easy on the belly.  This can be a nice side to any meal or a meal unto itself if you top it with sliced sugar-free sausage or roasted veggies. 

Prep Time: 15 Minutes Cook Time: 30 minutes

 Ingredients:

• 2 tablespoons extra-virgin olive oil

• 1 large yellow onion, roughly chopped

• 1 carrot, peeled and roughly chopped

• 1 stalk of celery, roughly chopped

• ½ teaspoon sea salt

• 1 (2-3-pound) butternut squash, peeled, seeded, and cubed

• 1 tsp each of turmeric and coriander (make sure your spices have to added or hidden starches)

• 3 to 4 cups homemade chicken or vegetable broth or water 

 Directions: 

1. Heat the oil in a large pot over medium heat. Add the onion, sea salt, fresh pepper and sauté until soft, about 5 minutes. 

2. Add the carrot and celery and sauté for another 2-3 minutes. 

3. Add the squash and cook, stirring occasionally, for approximately 5 more minutes.

4. Add the turmeric and coriander and cook for 1 minute. 

5. Add the broth, just enough to cover the veggies.  Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes.

6. Let cool slightly and use a hand held blender to puree. pour the soup into a blender.  If the soup is too thick, you can add some more water or broth.