Detoxifying, Creamy Butternut Squash Soup {Butternut Squash, Kale, Ginger, Turmeric}

have you ever met someone at baggage claim and thought, i think we could be friends…and a year or two later you’re belly laughing in vail and planning new business ventures together?!

Yea, I’m not sure how that happened, but lucky me. and lucky you because my beautiful baggage claim friend, Stacie, just happens to be a dietitian who’s sharing her detoxifying, creamy butternut squash soup recipe. it’s a nourishing creamy soup, loaded with natural detoxifying superfoods. 

Before we dish up I want to introduce Stacie Hassing and her business partner Jessica Beacom — two powerhouse, real food dietitians who’ve teamed up to create The Real Food RDs, a healthy food blog that’s big on flavor and short on ingredients {the way i like it}. Stacie’s also the mastermind that helped co-create my Nourish 30 Day Meal Plan.

and if you haven’t noticed, her food photos are drool-worthy and worth a follow over on her facebook and instagram.

Now back to the creamy soup recipe. This is the perfect recipe to enjoy during the chilly days of fall and winter. It’s a creamy soup, plump-full of nourishing and natural detoxifying superfoods that will warm you up and make you feel good inside and out!

The combined ingredients, such as ginger, curry powder, turmeric, butternut squash, kale, are rich in antioxidants and anti-inflammatory properties. This soup makes for a very satisfying addition to any meal as it provides 7 gram of fiber and a good source of healthy fats from the avocado.

For an added nutrient bonus, dietitian Stacie recommends using bone broth or stirring in 1-2 tbsp. collagen hydrolysate to your bowl before eating. These two ingredients provide a wholesome source of gut-healing nutrients. This soup is also vegan and paleo friendly {not to mention gluten-free, dairy-free, soy-free, nut-free, vegan and very freezer-friendly}.

You can find more nourishing recipes just like this one over at The Real Food RDs. They’ve got your Thanksgiving dinner table covered too; get all the recipes you need to gear up for the holiday’s with their free Thanksgiving Side Dishes ebook.

O and did I mention I’m partnering with these two gut-health gurus to create a 7-Day Real Food Detox. More details coming soon!

creamy butternut squash soup

 

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Prep time

10 mins

Cook time

40 mins

Total time

50 mins

 

A creamy soup plump-full of nourishing and natural detoxifying superfoods that will warm you up and make you feel good inside and out! For an added bonus, use bone broth or stir in 1-2 tbsp. collagen hydrolysate to your bowl before eating. Both provide a wholesome source of gut-healing nutrients.

Author: the simply nourished team

Recipe type: soup

Serves: 6

Ingredients

• 4 cups (32 oz.) organic chicken broth or homemade bone broth
• 1 medium butternut squash, cooked and peeled* (~3-4 cups cooked)
• 1 medium apple, roughly chopped
• 1 medium zucchini, roughly chopped
• 1 small yellow onion, roughly chopped
• 3 garlic cloves
• 2 ½ tsp. curry powder
• 1 tsp. turmeric (optional-or additional curry powder)
• 2 tsp. fresh ginger, grated (or 1 tsp. ground ginger)
• 1 avocado (may substitute 1 cup full-fat canned coconut milk)
• 3 cups kale, stems removed and roughly chopped or greens of choice
• 1 tsp. of sea salt & ground pepper to taste
• optional: 1 lb. chicken, shredded
• optional: chopped green onions, white and green parts

Instructions

1. In a large kettle or pot on medium heat, add the broth, squash, apple, zucchini, onion, garlic, curry powder, turmeric and ginger. Bring to boil and then turn down the heat to simmer.
2. Simmer for 30 minutes or until vegetables are tender.
3. Place soup and avocado in a blender or food processor and process until smooth then return to kettle or pot. May also blend soup with an immersion hand blender.
4. Add chopped kale, optional shredded chicken and sea salt & pepper to taste. Bring the soup to a simmer and cook for an additional 10 minutes.
5. To serve, top with chopped green onions.

Notes

*To bake squash, preheat oven to 350 degrees. Cut in half, lengthwise. Scoop out seeds. Rub lightly with olive oil. Place face down on a baking sheet and bake in the oven for 30-45 minutes or until squash is cooked through. Baking time depends on size of squash.

**Nutrition Information:
Amount per Serving (1/6th of recipe--without chicken)
Calories: 153 • Sodium: 457mg • Fat: 6g • Carbohydrate: 25g • Protein: 5g • Sugar: 8g • Fiber: 7g

Amount per Serving (1/6th of recipe--with chicken)
Calories: 234 • Sodium: 490mg • Fat: 7g • Carbohydrate: 25g • Protein: 23g • Sugar: 8g • Fiber: 7g

***Grain-free, Gluten-free, Dairy-free, Soy-free, Nut-free, Egg-free, Freezer-Friendly , Vegan, Paleo

Nutrition Information

Serving size: ⅙th of recipe--without chicken Calories: 153 Fat: 6g Carbohydrates: 25g Sugar: 8g Sodium: 457mg Fiber: 7g Protein: 5g

3.5.3208

Stacie Hassing RDN, LD is a co-founder of The Real Food RDs. She and her business partner, Jessica are always sharing something delicious on their blog.  Best of all, they keep it simple and do their best to use ingredients that are in-season and available to all!