When the leaves are changing and the air is crisp, creamy butternut squash soup is just necessary.
And there are plenty of ways to mix it up so you can eat it over and over (naturally) without getting bored.
Some people add bacon; apple is also a popular addition.
We add broccoli rabe to ours, for added nutrients and fresh veggie flavor.
INGREDIENTS
- 1 teaspoon coconut or avocado oil
- 1/2 teaspoon dried thyme
- 2 cups leeks rinsed and chopped
- 1 teaspoon garlic powder
- 1/2 teaspoon fresh ginger peeled and minced
- 1 dash cayenne pepper
- 4 cups diced butternut squash
- 2 cups chopped broccoli rabe
- 4 cups low sodium vegetable broth
- 3/4 cup coconut milk
- 2 tablespoons nutritional yeast
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon salt
DIRECTIONS
- Lightly coat the bottom of a large thick bottom pot or Dutch oven with oil. Place over medium heat.
- When oil is hot, add thyme and leeks, and cook until tender (about 5 minutes).
- Add garlic powder, ginger, and cayenne and cook until fragrant.
- To the pot, add squash, broccoli rabe, and vegetable broth. Bring to a boil. Reduce the heat to medium-low, cover the pot, and simmer the soup until the butternut squash is fork tender (about 20 minutes).
- Remove from heat and allow the soup to cool slightly. Transfer to an upright blender – or use an immersion blender in the pot to process smooth.
- Stir in the coconut milk, nutritional yeast, and season with salt and pepper as needed. Serve warm.
WHY WE LOVE THIS RECIPE
This recipe takes a healthy winter favorite up a few notches in terms of both nutrition and flavor. Broccoli rabe provides fiber and essential nutrients like vitamins A, C, K, and iron, plus zinc to strengthen the immune system. And the squash, cayenne pepper, ginger, and garlic are filled with antioxidants to shore up the body’s defenses against the damaging effects of free radicals. Did we mention the soup is gluten-free, with no added sugar? This is comfort food at it’s best.
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