Creamy Butternut Squash Soup (Gluten-Free, High Iron)

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It’s an ancient Ayurvedic practice to eat with the seasons so I like to encourage my clients to take advantage of seasonal produce to promote health & wellbeing. This butternut squash soup recipe is naturally sweet and perfect for the 30-Day Wellness Warriors Sugar Detox that I offer through my practice, MyHealthyTransitions Health Coaching, or for the Further Food Sugar Detox Challenge. Pair with a simple protein and greens or enjoy as a breakfast with a poached egg and greens.

Further Food Nutritionist Commentary:

There's nothing better than enjoying produce while its in season and at its most nutritious and delicious! Butternut squash is a fall vegetable and always makes for a delicious soup! This antioxidant rich soup is perfect for boosting that immune system because each serving provides you with 80% of your daily Vitamin C needs and 480% of your daily Vitamin A needs! Butternut squash is also a natural source of fiber and provides 5g per serving here which is great for keeping you regular and satiety. Enjoy!

By Liz Lederman

Creamy Butternut Squash Soup (Gluten-Free, High Iron)

  • Prep Time: 1 hour
  • Cook Time: 20 min.
  • Servings: 4-5

Ingredients

2 tablespoons olive oil for roasting Squash
1 butternut squash, 2-3 pounds or 1 package of pre-cut squash
2 tablespoons olive oil
2 cloves garlic, chopped
2 cups of canned full-fat coconut milk
1 cup chicken stock (or vegetable stock for vegan option) or bone broth
2 teaspoons daily turmeric tonic

Himalayan sea salt and pepper to taste
Optional toppings: parsley, sage, cilantro, raw unshelled pumpkin seeds
Optional: 4 scoops collagen peptides

Instructions

  1. Preheat the oven to 400F.
  2. Peel & cube the squash. Coat with 2 Tablespoons of oil & season with salt. Place on a parchment covered baking sheet & roast for 45 minutes, turning the squash at least once during roasting, so they’ll be well caramelized.
  3. Once finished, remove squash from the oven & set aside.
  4. In a cast iron pot, add 2 Tablespoons of olive oil & sauté the garlic until fragrant.
  5. Add the roasted squash, coconut milk & stock or bone broth. Add collagen peptides if desired. With an immersion blender, blend until smooth.
  6. Add in the turmeric powder & season with salt to taste.
  7. Serve in bowls & top a drizzle of coconut milk or coconut cream, fresh herbs and pumpkin seeds.
  8. Quick & Easy Version: Use 1 package of frozen butternut squash, thawed. Add to a high-speed Vitamix or blender with all other ingredients and blend on high until smooth. Heat and serve warm when ready to eat. Add fresh herbs and pumpkin seeds as a garnish.
Preheat the oven to 400F. Peel & cube the squash. Coat with 2 Tablespoons of oil & season with salt. Place on a parchment covered baking sheet & roast for 45 minutes, turning the squash at least once during roasting, so they’ll be well caramelized. Once finished, remove squash from the oven & set aside. In a cast iron pot, add 2 Tablespoons of olive oil & sauté the garlic until fragrant. Add the roasted squash, coconut milk & stock or bone broth. Add collagen peptides if desired. With an immersion blender, blend until smooth. Add in the turmeric powder & season with salt to taste. Serve in bowls & top a drizzle of coconut milk or coconut cream, fresh herbs and pumpkin seeds. Quick & Easy Version: Use 1 package of frozen butternut squash, thawed. Add to a high-speed Vitamix or blender with all other ingredients and blend on high until smooth. Heat and serve warm when ready to eat. Add fresh herbs and pumpkin seeds as a garnish.

Nutrition Information

Per Serving: Calories: 340; Total Fat: 21 g; Saturated Fat: 13 g; Monounsaturated Fat: 4 g; Polyunsaturated Fat: 1 g; Cholesterol: 1 mg; Sodium: 97 mg; Potassium: 880 mg; Carbohydrate: 31 g; Fiber: 5 g; Sugar: 7 g; Protein: 9 g

Nutrition Bonus:

Vitamin C: 80%; Vitamin A: 482%; Iron: 16%; Calcium: 16%

The unbeatable combination of our Collagen Peptides and Daily Turmeric Tonic make any dish great!

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