I don’t know about you but when I am cold inside and outside the weather is chilly, I want a bowl of hot soup to warm me up. Soup is one of the things I love to make. You can easily simmer broth and spices all day in a crockpot or make it on the stovetop.
Soup and salad go together well and I will never turn down soup and a freshly baked roll (gluten-free).
This is my recipe for Butternut Squash soup taken from The Low-Oxalate Anti-Inflammatory Cookbook: 75 Gluten-Free, Nut-Free, Soy-Free, Yeast-Free, Low-Sugar Recipes to Help You Stress Less and Feel Better .
The soup is not sweet, it’s definitely savory. I encourage you to experiment with the spices and add or subtract what you like.
Butternut Squash Soup
3-4 servings
Butternut squash contains vitamin A, potassium, calcium, and fiber. It’s also high in antioxidants.
Get out these tools: large soup pot, knives, cutting board, immersion blender
Ingredients
2 ten oz bags of frozen organic butternut squash
1/2 cup heavy cream or half and half
2 tablespoons of butter
4 cups chicken broth
1 small yellow onion, chopped
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon sage
1/2 teaspoon basil
1 teaspoon salt, as needed
1/4 teaspoon anise seed
In a large soup pot, sauté onion until translucent and soft, add butternut squash and spices, continue to sauté over medium-high heat.
Add four cups chicken broth to the pot and bring to a boil, allow to simmer for ten minutes so spices and flavors can blend. Remove from heat and using an immersion blender until smooth. Add 1/2 cup cream then return to low heat, stir until heated through.
