Updated: Nov 15, 2020
Nothing says fall like a hot bowl of butternut squash soup. This dish is not only tasty, mixing both sweet and savory flavors, but it's also packed with nutrients.
According to WebMD, one serving of butternut squash contains:
More than 100% of your daily requirement of vitamin A
Nearly 40% of your daily requirement of vitamin C
About 15% of your daily requirement of magnesium
About 18% of your daily requirement of potassium
About 5% of your daily requirement of calcium
1 medium butternut squash
1 large onion
3-4 stalks organic celery
organic chicken broth
3-4 bay leaves*
Pre-heat oven to 350
Cut squash in half lengthwise and place cut side down on a baking sheet. Add 1” of water to baking sheet and place in oven. Bake for 45 min or until squash is soft.
While the squash is baking, dice the onion and celery into small pieces and sauté on medium low in organic butter using a heavy bottomed pot. When celery and onion are soft, turn off heat and leave in pot.
Once squash is soft and cool enough to touch, scoop out flesh into a blender or food processor. Add one box of organic chicken broth and blend the squash. For a less chunky soup, add the sautéed onions and celery – if you like you soup chunky then just add the blended squash to the pot.
Return heat to medium low, add bay leaves and simmer for at least 30 minutes.
Scoop into bowels and top with grated Asiago cheese, salt and pepper.
Try it out and let us know how you like it in the comments below!
*Bay leaves have an interesting history. The Romans and Greeks used to make crowns out of bay leaves to signify success – this gave rise to the term “baccalaureate.” Bay leaves have medicinal benefits such as improving digestion, reducing flatulence, improves insulin function and decreasing LDL cholesterol.