Butternut Squash Soup for Immune Boosting

Dear friends ,When the weather starts to get cold outside, I love to eat homemade soups and one of my favourites is butternut squash. Anytime I cook an organic turkey or chicken, I’ll always make a bone broth that I can freeze and keep on hand to use in various soups. This makes it a quick and easy meal to make that is full of nutritional benefits. Butternut Squash is one of the richest sources of plant based anti-inflammatory nutrients like omega 3s and beta-carotene. It also promotes a strong immune system and helps protect against colds and flu.

INGREDIENTS

• 3 tbsp olive oil
• 2 red onions, peeled and chopped
• 2 sticks celery, trimmed and chopped
• 2 carrots, peeled and chopped
• 4 cloves garlic, peeled and chopped
• 2 sprigs fresh rosemary, leaves picked
• 2 fresh sage leaves, chopped
• 1 red pepper, deseeded, chopped
• sea salt
• freshly ground black pepper
• 2 medium butternut squash, peeled, deseeded and cut into chunks (save the seeds for garnish)
• 2 liters organic chicken stock (preferably home made)

DIRECTIONS

Friends In a large saucepan on a medium heat add 3 tbsp olive oil. Add the sage leaves, onions, celery, carrot, garlic, rosemary leaves, red pepper and a good pinch of salt and pepper. Cook gently for about 10 minutes until the vegetables are soft. Add the squash and the stock to the pan, bring to a boil and simmer for about half an hour.

While the soup is cooking, grease a cookie sheet with olive oil and add the squash seeds. Roast for 10-15 minutes until golden brown.

When the squash is soft and cooked through, pour the soup into a blender and blend on high. You may need to do this in batches if your blender is not large enough. When you are ready to serve, garnish with a few seeds and enjoy!

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