Butternut Carrot Soup

You can look at butternut squash and know it’s going to give you a whole lotta nutrition! Brightly colored and easy to enjoy, this winter squash is high in vitamin E, B vitamins, pantothenic acid, and has more potassium than a banana. All these support the energy system in your body. The addition of the bone broth boosts the protein level of the dish with added collagen (great for skin, tendons, and ligaments). Why bone broth is best … click here.

INGREDIENTS:

½ BUTTERNUT SQUASH PEELED, SEEDED AND CHOPPED INTO 1 – 2 INCH CHUNKS
1 CUP CARROTS, CHOPPED
2 CUPS VEGETABLE BROTH OR CHICKEN BONE BROTH
1 CUP ALMOND MILK
1 TSP GINGER
½ TSP DRIED TARRAGON
½ TSP SEA SALT
⅛ TSP GROUND PEPPER

DIRECTIONS:

Step 1

Place chopped butternut squash, carrots, and broth in a large saucepan. Cover and bring to boil over high heat.

Step 2

Reduce heat to medium low and simmer partially covered for approximately 20 minutes or until squash and carrots are soft when pricked with a fork.

Step 3

Spoon the cooked squash and carrots into a blender. Pour the liquid left from cooking into the blender and add almond milk and spices.

Step 4

Begin blending on low and turn up to medium high and blend for approximately 30 seconds.

Step 5

Serve immediately or return to saucepan and keep warm until ready to serve.

Servings: 4
Nutrition per Serving: Calories 318, Fat 12g, Carbs 17g, Fiber 5g, Sugars 6g, Protein 3g

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