Real Food with Steph: Butternut Squash Soup


One of my favorite cold weather foods is soup. There is literally nothing better than curling up next to the fireplace with a warm bowl of soup. +1 if it's after a cold run outside. My all time favorite recipe is butternut squash soup. Three reasons:

  1. It is really, really EASY to make.

  2. It's LOADED with nutrients, including beta-carotene and the B-Vitamins.

  3. Most importantly, it tastes AMAZING.

This recipe yields a thick, creamy soup that is so easy and healthy that you should drop what you are doing and make it. NOW. I usually top mine with a dollop of yogurt or pumpkin seed oil for taste, but also to add some fat to help absorb all of the goodness inside.


Butternut Squash Soup

  • 1 butternut squash

  • 5-6 carrots

  • 2 T olive oil

  • 3 c vegetable broth or water

  • 1 T ghee or butter

  • 2 T nutritional yeast

  • Sea salt, to taste


Pre-heat oven to 350 degrees. Cut squash in half, lengthwise, and scoop out the seeds. Place squash and carrots on a baking sheet and drizzle generously with olive oil. Bake 20-30 min, or until squash is soft. Remove from heat and allow to cool slightly.


Scoop out squash and add to a blender. Add carrots, vegetable broth, ghee, nutritional yeast, and sea salt. Blend until creamy [Note: you may have to do this in a couple batches]. Drizzle with pumpkin seed oil and serve along side homemade bread.


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