Butternut Squash Soup
Two Ingredient Butternut Squash Soup
I’m the girl who always has bone broth ready to go. I make a large batch several times a month for all kinds of recipes. I use it to cook rice, quinoa, lentils, and soup. It adds dimension to any dish, and the nutritional benefits are incredible — from joint health, digestion, detoxification, and Minerals, you can’t go wrong. It’s one of the most nutrient dense foods you can eat. If you want to learn more visit the Liquid Gold post. Here’s a link to my recipe for broth.
This week I made a batch of beef broth with some short ribs in my slow cooker. I forgot to freeze the leftovers, so I had to think of something quick. A small butternut squash sat on the counter, and I decided to use it for a very easy squash soup. Get creative with how to serve it. I made one bowl with some shredded beef and celery leaves. The other one I add arugula and pumpkin seeds. Only two ingredients, and damn it’s good!
1 small butternut squash
4 cups bone broth (chicken/beef/veggie)
Preheat oven to 350 degrees.
Cut squash in half and discard seeds and pulp.
Slice into 1 inch pieces.
Coat with avocado oil and salt and place in a baking dish.
Bake for 25 minutes, or until cooked through.
Place a pot on the stove on medium heat and heat broth and squash together.
Use an emersion blender to smoothen it out. Add salt and pepper if needed.