A delicious, creamy and nutty meal loaded with nutrients and anti-oxidants, dairy-free and gluten-free
You likely know that some vegetables have greater nutrient power than others. But, did you know that winter squash has truly impressive amounts of nutrients?
Got Vitamin A? Winter squash has 457% of your daily value per serving, more than pumpkin and possibly more than any other vegetable.
Vitamin A is a powerful antioxidant that is essential for good skin, vision and mucous membranes. The nutrient powers don’t stop at Vitamin A, however. By eating squash, you also get 42% of your daily requirement of Vitamin C, 17% potassium and 18% manganese.
But, wait there’s more…. You also get healthy amounts of vitamins E, B, B6 (pyridoxine), thiamin, niacin, folate, calcium and magnesium, riboflavin, niacin, thiamin, and pantothenic acid.
With winter squash, you actually get an abundance of natural anti-inflammatory, awesomeness because of the valuable amount of omega-3’s!
Are you sold yet on the power of squash? If so, read on for a delicious and super easy recipe for a creamy butternut squash soup, without any dairy and without any gluten!
Why is this recipe super easy? Because it requires very few ingredients, needs no chopping, makes little mess, if any at all, and requires only minutes of prep. You can set this to cook on it’s own, while the roasting smell fills and warms your home and gives you time to play with your kids or get something else done!
Roasted Butternut Squash Soup
Super Quick and Creamy Version Serves 4
- 1 butternut squash equal to at least 2 cups roasted butternut squash
- 1-1/2 to 2 cups chicken stock or bone broth (depends on how thick you like your soup)
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1 tbsp ghee <— Ghee is dairy free clarified butter and a healthy fat.
- Preheat oven to 350°F.
- Cut squash in half, lengthwise and remove seeds. (Save the seeds for roasting later).
- Place squash halves, cut side down, in a baking dish and pour water in dish around the halves to a depth of 1/2-1 inch.
- Bake in preheated oven until tender and can be easily pierced with a fork, approximately 50 minutes. (May take longer depending on the size of the squash.)
- Remove from oven and scoop out squash with a spoon.
- Add all ingredients to a Vitamix blender, or other high-powered blender. Any blender will work, however, high-powered blenders, such as the Vitamix, will make the soup creamier. Also, the ghee provides the buttery taste without the dairy!
- Serve and Enjoy!
This recipe is dairy free (ghee instead of butter) and gluten free (no flour)!
Save your left overs, pack this soup in a thermos and the whole family can have it for lunch the next day.
Freeze your soup in a mason jar. Mason jars are safe to freeze, but do not fill them all the way to the top, because they will break in your freezer if they are filled to the top.
Next time you need a quick soup dinner, take the soup out of your freezer the day before and let it defrost in your refrigerator. All you will have to do is warm up the soup on your stove top!
Please pay it forward in health and share this article with your friends and family who may not realize the nutrient power of a squash. The deliciousness is a bonus!
Share in the comments below how easy and delicious this was for you to make. What did you serve it with?
I’m addicted to cooking real foods and shopping locally at Farmer’s Markets.I am a health revolutionary who is writing this blog with a desire to “pay it forward in health”.This desire stems from love and my pursuit to make a difference in people’s health and wellbeing”.
I am a certified Transformational Nutrition Coach that helps women discover their healthy lifestyle that finally works so that they can transform into the healthy sexy and confident woman they want, and are meant to be.
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