Anti-Inflamatory Butternut Squash Soup

Welp, its officially fall. It certainly doesn't feel like it but I have this overwhelming need to darken my hair and eat soup (even though it's approximately 4 million degrees plus humidity).

The last few weeks have been crazy around here. We moved into the worlds smallest apartment, my sweetie has started school and I have dragged out my Masters into an extra semester. His program is a blended delivery program (I think that's what its called), so he is at school every other weekend (at a campus that is 2.5hrs away) and then has classes online during the week. This means I am cooking meals ahead of time so that he can have something to eat during the weekend.

Part of this weekend's meals was this butternut squash soup. The other meal was the Almost 5 Ingredient Pizza Spaghetti Pie from paleOMG, my go to meal from my all time favourite blogger.

The anti-inflammatory aspect of the soup comes from the addition of turmeric, a powerful anti-inflammatory and antioxidant. The absorption of curcumin (the main active ingredient in turmeric) is enhanced by 2000% when combined with piperine, found in black pepper. Add in some collagen rich bone broth and you are now 100% in cold fighting/preventing territory.

The perfect fall soup.

Ingredients

1 large butternut squash (about 4-5 cups of squash after it has been roasted)

1 tbsp of coconut oil (or your favourite cooking fat)

1 medium onion, diced

2 1/2 cups bone broth (I used beef but chicken or vegetable would work as well)

2 tsp Himalayan pink sea salt, or to taste

1 tsp turmeric

1 tsp black pepper

Method

1. Pre heat the oven to 400F. Cut the butternut squash in half, use a spoon to remove the seeds, and place fleshy side down on a dark baking tray. Place tray in oven and roast for 40 minutes or until the skin can easily be pierced with a fork.

2. Remove the squash from the oven and allow to cool slightly. Use a spoon to remove the flesh and set aside.

3. Heat coconut oil in a soup pot over med-high heat. Add the diced onion. Stir occasionally until translucent.

4. Add the squash, stir slightly, and pour the broth in. Add the salt, turmeric and pepper. Stir to combine.

5. Using an immersion blender, puree the soup. If you do not have an immersion blender, transfer the soup to a blender and blend until smooth.

6. Let the soup simmer for 15-20 minutes to allow the flavours to combine.

#soup #paleo #seasonal #health #glutenfree #fall