On the list of favorite soups is butternut squash. Sometimes you just have to try a twist and today we used dark cherry juice. It didn’t make this soup sweeter, instead it added another layer of savory. The combination of the bone broth, coconut milk, and avocado on top made this soup so filling and satisfying. And on a day where it feels like winter has dug it’s heels in, this kitchen creation really warmed us up.
1 butternut squash
1/4 cup dark cherry juice
16 oz chicken bone broth
1 small sweet potato
1 small onion
1/2 cup coconut milk
1 tsp minced garlic
salt and pepper to taste
2-3 Tbsp olive oil
Makes 4 bowls soup
Preheat oven to 400°
Line sheet pan with aluminum foil or parchment paper.
Cut ends of your squash and slice in half long ways. Scoop out seeds and discard. Poke the meat with your knife. Sprinkle with minced garlic. Place on your sheet pan with skin side down. Roughly chop your sweet potato (leave skin on) and onion and place on the sheet pan. Drizzle 2-3 tablespoons olive oil and sprinkle salt and pepper on your veggies. Roast for 25 minutes.
Take out and let cool until you can get the skin off your squash without burning your fingers. I usually wait 15 minutes, then use a dish towel to help hold the squash while I peal the skin. Put all your veggies in a stock pot and heat on medium.
Add bone broth and bring to a boil. Let simmer for 15 minutes.
Remove from heat and add cherry juice and coconut milk. Use your immersion blender to create your creamy soup.
Spoon into bowls, top with avocado, fresh ground pepper and roasted almonds or pecans.
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