Fall makes me crave soup! There's something about the crisp air, colorful leaves, and amazingly delicious fall squash.
My hubby took me out to dinner a few years ago to a restaurant that makes an amazing butternut squash soup. It was delicious! I am sure it was full of heavy cream-- it was just that good. On occasion, I am okay with indulging in a rich and heavy soup, but I wanted to make a healthy butternut squash soup that I could feed my family often. I normally have a freezer stalked up with homemade bone broth, and I happened to have a half of a bag of carrots, and a few celery stalks in my refrigerator-- I had just made a fresh batch of bone broth that morning. I also had an onion, and a few cloves of garlic-- so I went to work. The finished product wasn't nearly as creamy as the soup I had at the restaurant, but you guys, it was tasty! It is Paleo and Whole30 friendly! Here's what I came up with!
PS-- This is a great soup to make at the beginning of the week and eat for lunch for the rest of the week. It's quick, easy, and makes a lot!
2 stalks of celery
1/2 medium yellow onion
4 cups bone broth-- store bought chicken stalk will also work
1 TBS minced garlic
1 butternut squash peeled and chopped
1 TBS coconut oil
Salt to taste
2 handfuls spinach- optional
Sauté the garlic, onion, in coconut oil until the onion is translucent.
Place all veggies and the bone broth into a soup pot with the garlic and onion and bring to a boil. Allow to boil with the lid on until the squash and carrots are easily poked through with a fork.
Once veggies are soft, allow the soup to cool. Once cool blend and serve!
We like to eat this soup with roasted eggplant or a piece of my homemade sour dough bread. You can also add some quinoa to make it a little more hearty.