Who doesn't love a bowl of warm butternut squash soup? This is a go to soup everyone seems to love and it is super easy to make because I leave the skin on and blend it into the soup! You get all the nutritional benefits that reside in the skin and you don't have to spend time trying to get the skin off! I love to choose a squash that is uniform in shape and doesn't have a huge bulb - this way I'm getting more meat and fewer seeds:). (I include the seeds too by the way)... you know I do not like to waste anything that is good for you!
This is the butternut squash season, so you should be able to find some good ones:) These awesome squash are so good for the endocrine system as they are packed with vitamin A, B, C and minerals, including carotenoids, magnesium, potassium and manganese.
1 large butternut squash 3-4 pounds
1 T olive or avocado oil
8 cloves of garlic mashed
1 tsp pink Himalayan salt
1 chopped onion
2 celery stalks and 2 carrot sticks chopped
1 cups veggie broth
1 cup muun chi CoCoFir original or tropical pudding
1/2 cup white navy bean
1 tsp nutmeg
Preheat oven to 425 degrees.
Begin by slicing your squash into 1 inch discs (I find this easier than cutting vertically lengthwise since I like to keep the skin on, if you prefer to take the skin off, then scooping out the halves after cooking, then the vertical cut is easier). Place your discs on a baking pan, spread you oil, salt and mashed garlic on the squash.
Roast for 30-40 minutes til fork tender.
In your pot, sauté your celery, onions and carrots, nutmeg and navy beans in broth or a touch of avocado oil- about 3 minutes til tender. Add this slurry to a blender with 1/2 the designated broth. Blend til smooth. Add your butternut squash (skin and seeds and pulp) and the rest of the broth and CoCoFir. Blend til desired consistency. Some like it chunky others like it creamy and some like it in between:). Season to taste. Enjoy welcoming fall to your body:).