My Five Minute Butternut Squash Blender Soup
Pantry Recipe
My Five Minute Butternut Squash Blender Soup
This is one of my go-to soups. I love that I can roast a squash and toss it in the freezer and then have a meal in under five minutes when combined with bone broth. The bone broth can be homemade or purchase Brodo, like I do. You can also make this soup with veggie stock or filtered water.
The best part of this soup is the toppings, so I recommend getting creative and thinking of it as a salad. You can add sliced raw radishes or even a mix of roasted and salted nuts and seeds (see below). A drizzle of olive oil on top just before you serve it. If you make this, tag me @chefcarlacontreras on Instagram.
Eat Well,
xo Chef Carla
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Ingredients:
(
Makes 2 servings)
1 medium butternut squash, peeled, large dice, about 2 cups
2 Tbsp. olive oil
2 cups Brodo bone broth, veggie broth, or filtered water
1/8 tsp. sea salt
3–5 cranks of freshly ground pepper
Instructions:
Preheat the oven to 425° Fahrenheit.
Toss the butternut squash in 1 tablespoon of the olive oil and add salt and pepper on a parchment-lined, rimmed baking sheet.
Roast until caramel brown and fork tender, about 35 minutes.
In a high-speed blender, such as a Vitamix, add two cups of squash, the remaining 1 tablespoon olive oil, and the bone broth.
If you like your soup thinner, you can add more broth. Season with more salt and freshly ground pepper to taste.
Drizzle with olive oil as garnish and top with toppings of choice such as sliced radishes and my nut and seed topping.
Grain-Free Crunchy Nut + Seed Topping
This is a great crouton alternative. It’s perfect for soups and salads and for when you need a little extra crunch. You can also straight-up snack on this. It’s full of healthy fats from the seeds and nuts.
1/4 cup of salted, roasted pepitas 1/4 cup salted, roasted sunflower seeds 1/4 cup sliced almonds
Place in a jar and shake. Store in the fridge for up to three months.
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