It’s still cold in most of the country so let’s enjoy some creamy yummy healthy soup!
Original recipe is here.
I have made this in both my Ninja Blender and my Vitamix and I have to say either way it is delicious but the Vitamix makes it soft and fluffy like eating a cloud. Yum! This soup freezes well so I usually make a few batches to get me through the winter.
- 1 Butternut squash, roasted (I buy the already cubed kind to save on prep time)
- 1 Tbsp coconut oil
- 1 yellow onion, diced
- 4 cloves of garlic, peeled & smashed
- sea salt
- 2 pinches of dry sage
- 16oz chicken or vegetable broth (use your own homemade if possible, see my earlier post on bone broth!)
- 2 Tbsp coconut milk (optional but recommended)
- 2 Tbsp water (or more for thinner soup)
- Juice of 1 orange
Preheat your oven to 400 degrees F.
Halve the squash and place it face down in a glass or ceramic roasting dish about 30-55 minutes. After the squash has been roasting for about 20 minutes, begin to cook the rest of the soup ingredients on the stove-top.
Use a large pot and sautée the bacon fat and onions until the onions begin to brown on the edges. Then place the garlic in with the onions and add salt and sage. Allow this to cook for just couple of minutes to take the edge off of the raw garlic then add your chicken stock, coconut milk and water.By now your squash should be roasted and you can add it to the mixture and stir together. When it’s combined, add the orange juice as the last thing you do before you turn off the heat.
Allow the soup to cool a bit and then pour it into a blender and whir it up until it’s smooth. Be careful not to fill the blender to the top when you’re blending hot liquids as the steam tends to expand the liquid when you blend it – blend in batches if necessary.