This is the Butternut squash soup that I shared my recipe for on Rogers TV Cable 20 on September 30th 2014. At this point in my life I am about to head out to New Zealand (you can read about that journey in my last blog post) and I am suddenly aware of all the AMAZING things about Canadian culture. One of those amazing things is the seasons, and that there are different and wonderful things available during different times. I personally could eat butternut squash soup all year long!! During a particularly difficult period in my life when my body was riddled with Candida butternut squash soup was pretty much all I ate! It can be wonderfully nourishing when made with bone broth and good quality fats. I recently did a workshop on eating locally all year round we talked about all the various ways you can preserve the goodness of the bountiful growing season we get in Southern Ontario. Butternut squash soup is a super easy way to make a meal to store for a later date, and such little prep time! On top of that you can make SOOO much of it at one time!
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Ok as an overview: Make chicken broth, roast squash and other ingredients, blend together and serve or store
Chicken Broth
Ingredients:
organic pasture raised whole bird (or bones, or soup hen)
4 quarts of water (or more, but it will just be watered down)
3 carrots - and carrot tops
3 celery sticks - and celery tops
1 onion and skin
2 cloves garlic
1 small potato
crock pot or stock pot
Raw Organic apple cider vinegar (1/4 cup)
pinch of coarse sea salt
Instructions:
1) I like to use the whole chicken, because I'm a little bit lazy that way, so I get fall off the bone chicken meat as well as amazing broth. Otherwise put your bones or soup hen or chicken in the 4 quarts of water, coarsely chop the vegetables (keeping in mind that more surface area the better).
*TIP* I keep all the ends and bits that would normally be considered compost. Its those bits that still have tons of nutrients in them and while they may not be good enough to eat, you can surely put them in a broth to suck all the nutrients out of them!
2) add the Apple cider vinegar
3) bring to boil and then turn down to minimum (or for a crock pot put on 10 hours or longest time), I let it simmer for 24-72 hours, I find I get the best colour and consistency when I do this (may not be the best if your taking the lazy way and using a whole bird for meat too, for these times I usually do 24 hours).
Roasted Butternut Squash
Ingredients:
1 medium sized butternut squash
1 apple
1 onion
2 cloves of garlic
3 tablespoons of coconut oil and/or Organic full fat butter (or raw, organic pasture raised butter if you can get it)
Instructions
1) peel and chop squash, into 1/2 inch square cubes (its important they are somewhat uniform size so they cook evenly)
2) chop your favourite apple, typically sweet apples work best - same size as the squash
3) chop onions coarsely (same size as squash)
4) combine in a baking dish, scoop coconut oil and or butter as well as salt on top
5) place in 400 degrees preheated oven
6) cook for 40 minutes or until the squash is soft enough to cut with a fork
7) combine with chicken broth in a pot and use a submersible blender or blend in batches in a food processor or blender or vitamix
Serve with a dollop of organic sour cream or and your favourite herbs or spices, or freeze and enjoy later
**TIP** make sure to let the soup cool before your freeze, if freezing in glass jars, leave at least 2 inches on the top to as not to crack the glass when it expands when frozen. Another way to do it is to freeze the broth in muffin tins and freeze the baked squash or raw squash separately so you have the ingredients should you want to make it during winter months.
Ok as an overview: Make chicken broth, roast squash and other ingredients, blend together and serve or store
Chicken Broth
Ingredients:
organic pasture raised whole bird (or bones, or soup hen)
4 quarts of water (or more, but it will just be watered down)
3 carrots - and carrot tops
3 celery sticks - and celery tops
1 onion and skin
2 cloves garlic
1 small potato
crock pot or stock pot
Raw Organic apple cider vinegar (1/4 cup)
pinch of coarse sea salt
Instructions:
1) I like to use the whole chicken, because I'm a little bit lazy that way, so I get fall off the bone chicken meat as well as amazing broth. Otherwise put your bones or soup hen or chicken in the 4 quarts of water, coarsely chop the vegetables (keeping in mind that more surface area the better).
*TIP* I keep all the ends and bits that would normally be considered compost. Its those bits that still have tons of nutrients in them and while they may not be good enough to eat, you can surely put them in a broth to suck all the nutrients out of them!
2) add the Apple cider vinegar
3) bring to boil and then turn down to minimum (or for a crock pot put on 10 hours or longest time), I let it simmer for 24-72 hours, I find I get the best colour and consistency when I do this (may not be the best if your taking the lazy way and using a whole bird for meat too, for these times I usually do 24 hours).
Roasted Butternut Squash
Ingredients:
1 medium sized butternut squash
1 apple
1 onion
2 cloves of garlic
3 tablespoons of coconut oil and/or Organic full fat butter (or raw, organic pasture raised butter if you can get it)
Instructions
1) peel and chop squash, into 1/2 inch square cubes (its important they are somewhat uniform size so they cook evenly)
2) chop your favourite apple, typically sweet apples work best - same size as the squash
3) chop onions coarsely (same size as squash)
4) combine in a baking dish, scoop coconut oil and or butter as well as salt on top
5) place in 400 degrees preheated oven
6) cook for 40 minutes or until the squash is soft enough to cut with a fork
7) combine with chicken broth in a pot and use a submersible blender or blend in batches in a food processor or blender or vitamix
Serve with a dollop of organic sour cream or and your favourite herbs or spices, or freeze and enjoy later
**TIP** make sure to let the soup cool before your freeze, if freezing in glass jars, leave at least 2 inches on the top to as not to crack the glass when it expands when frozen. Another way to do it is to freeze the broth in muffin tins and freeze the baked squash or raw squash separately so you have the ingredients should you want to make it during winter months.
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