Just one cup of butternut squash is loaded with 6.6 grams of fiber and vitamins A and C. Enjoy this butternut squash soup, packed with nutrients.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour, 20 minutes
1 medium butternut squash, peeled and cubed
1 large yam, peeled and cubed
2 tablespoons coconut oil
2 tablespoons garlic, chopped
1 small onion (yellow works best)
1⁄2 tablespoon fresh ginger
2 cups chicken or vegetable stock
Protein of your choice (e.g., grilled, baked or roasted chicken; sautéed ground bison/turkey)
Nutmeg for seasoning upon serving (optional)
- Mix the squash, yam, oil, Italian herbs and garlic in a bowl and then transfer to a baking sheet. Bake at 400 degrees F until tender (about 25 minutes).
- Pour the oil from the baking sheet into a large pot and add the onion and ginger. Sauté over medium heat for about 5 minutes.
- Add in the squash, yams and stock. Bring to a boil then reduce the heat to low and simmer for 15 to 30 minutes. Blend the squash soup mixture in a blender until smooth and creamy. Add chicken, bison or turkey for protein. Top with nutmeg.