Soup, sleep, repeat — this pretty much sums up my winter agenda! That is why stocking my refrigerator with tasty soups all season is a must to combat the winter blues and entice my taste buds.
Butternut squash and sage are my two winter favorites, and they pair perfectly together in this satisfying, blended soup. Butternut squash is a nutritional powerhouse hosting an array of nutrients, like vitamin A and C, and sage is nature’s medicine, containing antiseptic qualities that may help fend off common colds and viruses. So not only is this soup a pleasurable meal, it is also a winter go-to to boost immunity. And bonus, it is Be Well Cleanse-friendly!
This is a simple recipes that allows creativity for various toppings, but of course can be enjoyed alone as well. I personally like to cook a big batch for the week, and then change my toppings daily for variety. I hope you enjoy — and stay warm!
- 1 lbs butternut squash, peeled, seeded, and chopped into one-inch cubes (roughly two large squashes or six cups pre-cut squash)
- 1 large red onion chopped
- 3 garlic cloves, whole
- 8-10 sage leaves
- 4 cups organic bone broth (can add more if you want a thinner soup)
- 2 tbsp avocado oil
- 1 ½ tsp cinnamon
- Sea salt and pepper to taste preference
- Chopped fresh sage
- Crispy kale
- Chopped pecans or walnuts
- Pumpkin seeds
- Pasture-raised roasted chicken
- Steamed spinach
- Crispy heritage, pastured pork pancetta
- Sautéed mushrooms
- Preheat oven to 450 degrees.
- Place chopped squash, onions, and garlic cloves on a parchment paper lined baking sheet. Drizzle avocado oil on top and bake for 30-40 minutes, or until squash is soft.
- Remove and transfer to a blender, and add bone broth, sage leaves, and seasoning.
- Blend until smooth and adjust seasoning if needed to taste preference.
- Serve alone or with any of these optional toppings.