Roasted Butternut Squash Soup

Man the lighting is killing me these days…. winter is not my friend for cooking because I obviously love taking a million pictures of my food and the light is running out so quick these days!

This is a favourite for a cold day or when you need a little comfort! It is also the perfect meal while on an elimination diet… it’s always nice to find a new good recipe to give you some variety on your elimination diet!

We love to eat this soup with Sunworks Farms chicken sausages added to the soup at the end for a source of protein to help with balanced blood sugar (glucose) - which is CRUCIAL for a good gut! When we focus on balancing our blood sugar we will naturally feed the good bacteria in our gut. This soup is packed with fibre - something our gut bacteria love! The more fibre we include in our diet, the more steady our glucose levels will be. With out adding a source of protein or healthy fat to your meals, your blood sugar levels will typically spike and drop. Not only is keeping our blood sugar levels balanced important for our gut bacteria but also our stress hormones. If you aren’t keeping your glucose levels steady, you are increasing cortisol (stress hormone) levels. When you glucose is low, your cortisol will increase causing your digestion to sloooooow down. When our bodies experience stress, it automatically shuts off our digestion removing us from the rest and digest state. Keeping our glucose levels balanced helps keep us in rest and digest mode for optimal digestion.

What protein will you add to your soup?

Roasted Butternut Squash Soup

Ingredients:

• 1 large butternut squash

• 3 carrots

• 3 stalks of celery

• 1 large onion

• 5 cloves of garlic

• 1 tsp dried sage

• 1/2 tsp thyme

• 1 tsp rosemary

• 1/8 teaspoon cayenne red pepper powder (more if you want a kick)

• salt and pepper to taste

• 1/4 c olive oil

• 4 cups vegetable stock

• chicken sausage (optional)

Directions:

1. Preheat the oven to 400 F.

2. Peel, pit and chop the butternut squash into 1 inch squares. Add to a large roasting pan. (You could also use a 750g bag of frozen butternut squash.)

3. Chop the carrots, celery and onions in big chunks and add to the pan. Peel the garlic and add cloves whole.

4. Add the spices, salt and pepper. Add olive oil and toss to coat. I often drizzle extra on top of the veggies.

5. Roast for 40 minutes until veggies are soft and tender. (If veggies are not soft, cook for another 15-20 minutes.)

6. Transfer cooked vegetables to a large pot on your stove. Add broth and puree with an immersion blender till smooth and creamy.

7. Simmer on low for 10 minutes. If the consistency of the soup is too thick, thin it out with more broth until you reach your desired consistency.

8. To make it extra creamy, mix in 1/2 of coconut cream. Garnish with additional fresh herbs, top with sausage and yogurt (optional.) Serve!

NOTES: I often like to use bone broth instead of veggie broth as it has many beneficial properties for a healthy gut!

If you don’t have an immersion blender, you can use a food processor or blender.

*perfect to freeze for leftovers!

DID YOU MAKE THIS RECIPE?

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