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Butternut Squash Soup

The Best Butternut Squash Soup for Fall!
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Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 8
Calories 50 kcal

Equipment

Ingredients
  

  • 1 Whole Butternut Squash
  • 6 Whole Carrots Large
  • 1 Whole Onion
  • 3 Cloves Garlic
  • 3 Sprigs Sage
  • 4 Springs Thyme
  • 2 tbsp Olive Oil
  • 32 Oz Bone Broth

Instructions
 

  • Cut butternut squash in half and deseed.
  • Roughly chop onion, leave in large pieces.
  • Chop carrots into 3 large parts.
  • Oil the butternut squash and place face down on baking tray. Add onion, carrots, herbs and garlic. Drizzle oil on all the vegetables.
  • Bake at 350 for 45 minutes.
  • Once squash is fork tender remove and scoop into your dutch oven.
  • Add Vegetables and herbs along with bone broth.
  • Allow to boil, once tender use immersion blender to pure.
  • Optional, add butter and cream for an extra treat! Also pumpkin seeds are a traditional garnish for this dish.

Nutrition

Serving: 1gCalories: 50kcalCarbohydrates: 1gProtein: 4gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gSodium: 44mgPotassium: 11mgFiber: 0.1gSugar: 0.1gVitamin A: 162IUVitamin C: 1mgCalcium: 5mgIron: 0.1mg
Keyword DIY, Healthy
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