Butternut squash is one of my favorite cold weather foods. Whipped in the blender with a little butter is my favorite way to eat it, but the other day I switched it up and used it as the main part of a soup. It came out creamy and filling, but not too heavy, and was so good we had it for lunch the next day.
Ingredients for GAPS Butternut Squash Soup
3c bone broth (how to make bone broth)
1 medium butternut squash, peeled and cut into cubes
1 head cauliflower, chopped
1 head kale, chopped
5 carrots, chopped
handful green beans, chopped
500g chicken, cooked and shredded
1 medium sweet onion, diced
2 clove garlic, minced
2 heaping T coconut oil (or ghee or butter)
salt and pepper to taste
Directions for GAPS Butternut Squash Soup
Bring 1.5 cups broth to a boil and add butternut squash. Cook for 20 minutes, or until you can easily pierce the squash with a fork. Transfer water and squash to a high powered blender (I use this one) and blend until creamy.
In a hot pot, add coconut oil and onions. Sauté until onions are clear. Add the rest of the broth and the veggies except for the frozen peas. Simmer for 20 - 25 minutes. Add the butternut squash/broth blend and the frozen peas. Begin the stir the pot so the soup is moving and add the eggs, making sure to break the yolks as they fall in. Continue to stir while the eggs cook. After about five minutes, add the chicken and garlic. Cook for about five more minutes, then add salt and pepper to taste. Serve immediately with a dollop of homemade sour cream (directions come in my eBook Zen Digest, which is delivered to you immediately when you sign up for the YogaByCandace newsletter).