Here’s a simple one for those chilly Southern California nights (wink, wink). Soup is a great way to stretch your dollar and incorporate some really healthy items into your food rotation. BONUS: there’s usually leftovers which means for very little time investment, you can have a few meals for the next few days!
Butternut Squash is a seasonal vegetable. It comes around in the harvest time so it’s best eaten in the fall and winter months. It has a delicate and mildly sweet flavor, similar to an acorn squash. Good for soups because it’s not as heavy as sweet potato or pumpkin. Butternut’s versatile flavor pairs well with savory elements like rosemary, bacon, and brussel sprouts as well as sweet ingredients like cinnamon, apples, and golden raisins.
Butternut Squash Soup
1 large butternut squash, cut in half lengthwise, seeds removed.
1 c. broth (preferably bone broth for superb flavor and nutrients!)
1/2 c. chopped sweet onion
2 T. bacon fat or olive oil
2 garlic cloves, minced
2 tsp. sea salt
pinch of black or white pepper (optional)
1/2 tsp. cinnamon
1/2 tsp. cumin
1/2 tsp. ground ginger
- Preheat oven to 400.
Season the halves of butternut with a bit of salt and pepper and place face down on a baking sheet. Bake for 25 mins or until flesh gives when you press on it. Let cool for easy scooping.
- In a dutch oven, add fat of choice over medium heat. Saute onion (with a bit of salt and pepper) slowly until translucent. Add garlic until fragrant.
- Add broth and stir.
- Add warm butternut scooped from the skin, add spices.
- Using immersion blender, blend until smooth. (you can use a regular blender too, but just spoon it in small batches, and avoid filling the blender to high or the steam pressure could cause a huge (and dangerous) mess.