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Butternut Squash Soup…

My friend Kimberly gave me this recipe probably about 2 years ago and have made it regularly ever since. It’s in the great winter time, but honestly I love it year round. First, it’s so easy to make, and second, I love having it in the fridge, ready to go for the week when I need a snack or easy lunch. Also, I’ll break up some ground turkey burgers, hamburgers, TJ’s sausage, or hotdog and add it to the soup. Or on a veggie sort of day, I’ll add raw mushrooms or lightly steamed broccoli. Sometimes I’ll also add some sliced almonds or brazil nuts. You could use pumpkin seeds, sunflower seeds, greek yogurt, coconut milk, chives, etc. (not all together of course)! Get creative with it!

Butternut Squash Recipe

What you need:

  • extra large pot
  • 1 package celery (for creamier, heartier soup, skip the celery)
  • 1 medium yellow onion
  • 1 pack of TJ’s garlic prepackaged cloves (so probably 7-8 cloves)
  • 1 tablespoon butter or ghee
  • 4-5 packages of butternut squash (I get the precut from TJ’s; see below)
  • 1 tablespoon celtic sea salt
  • 1 tablespoon curry (you can skip this or add more or less depending on your taste)
  • 4-6 cups organic chicken broth (use almost 64 oz – 2 large boxes) or make your own (it’s so good for you!)
  • 3-4 bay leaves

Here’s how to cook it:

  • Chop celery and onion in chunks (you’re going to blend it so it doesn’t have to be cut up into super small pieces)
  • Heat 1 tbls of butter or ghee
  • Add celery, onion and garlic and cook for about 5 or until slightly tender
  • Add butternut squash, chicken broth, salt and curry
  • Bring to a boil, then reduce heat to low and cover
  • Cook until squash is fork tender
  • Use hand blender in pot and mix until smooth.
  • Add bay leaves