This rich and creamy, flavorful soup is loaded with vitamins A, C and E. It also has plenty of fiber. I prefer to used roasted butternut squash because it’s more flavorful but you can make this recipe with raw, cubed butternut squash also. If you are making it with the raw cubes, add them to the soup pot with the carrots and cinnamon and cook until the vegetables are soft.
Ingredients:
- Coconut oil or spray
- 1 large or 1 ½ medium Yellow Onion, chopped
- 3 lb roasted Butternut Squash*, cubed (1 lb cubed is approximately 4 cups)
- 3 Carrots, peeled and chopped
- 6 cups Vegetable Stock
- 2 cups water
- 2-3 sprigs Thyme
- ¼-1/2 t Cinnamon (adding a little at a time and more as needed to your taste)
- Pinch All Spice
- Pinch Red Pepper Flakes
- Salt and Pepper to taste
Directions:
- Heat coconut oil or spray in soup pot over medium heat, add onions, sauté approximately 5 minutes until soft and fragrant.
- Add carrots to the pot and cook another 3+ minutes.
- Add roasted butternut squash, and cinnamon, allowing flavors to combine another 2-3 minutes until cinnamon is fragrant.
- Add vegetable stock and water with thyme sprigs to the soup pot, simmer 15 minutes (or until vegetables are soft).
- Remove pot from heat, discard thyme, season with All Spice and red pepper flakes, blend using an immersion blender or in a high-speed blender.**
- Season to taste with salt & pepper.
*Roasted butternut squash:
- Preheat oven to 325
- Spray cubed butternut squash with olive oil and add to a baking sheet lined with parchment
- Season with salt and pepper
- Roast until fork tender
**If the soup is too thick during blending, add more water and continue to season as needed
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