I don’t know about you but when I am cold inside and outside the weather is chilly, I want a bowl of hot soup to warm me up. Soup is one of the things I love to make. You can easily simmer broth and spices all day in a crockpot or make it on the stovetop.
Soup and salad go together well and I will never turn down soup and a freshly baked roll (gluten-free).
This is my recipe for Butternut Squash soup taken from The Low-Oxalate Anti-Inflammatory Cookbook: 75 Gluten-Free, Nut-Free, Soy-Free, Yeast-Free, Low-Sugar Recipes to Help You Stress Less and Feel Better .
The soup is not sweet, it’s definitely savory. I encourage you to experiment with the spices and add or subtract what you like.
Butternut Squash Soup
Butternut squash contains vitamin A, potassium, calcium, and fiber. It’s also high in antioxidants.
Get out these tools: large soup pot, knives, cutting board, immersion blender
2 ten oz bags of frozen organic butternut squash
1/2 cup heavy cream or half and half
2 tablespoons of butter
4 cups chicken broth
1 small yellow onion, chopped
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon sage
1/2 teaspoon basil
1 teaspoon salt, as needed
1/4 teaspoon anise seed
In a large soup pot, sauté onion until translucent and soft, add butternut squash and spices, continue to sauté over medium-high heat.
Add four cups chicken broth to the pot and bring to a boil, allow to simmer for ten minutes so spices and flavors can blend. Remove from heat and using an immersion blender until smooth. Add 1/2 cup cream then return to low heat, stir until heated through.