Grounding Butternut Squash Soup Recipe • Philosophie

 

Has anyone else been apathetic to cooking lately? Only me? I've been all crockpots, baking, and soups. If you're noticing a theme here, it's that I've been into minimal effort lately. Thank the Universe that Sophie Jaffe of Philosophie is here to share her superfood butternut squash recipe. This quick and easy recipe is loaded with basically all the beautifying, immunity, and cozy feels. Hello to my Tuesday evening dinner (and digestive system break).

S| As we get swept into the whirlwind of the holidays, it’s so important to be rooted both physically and spiritually. To stay centered and grounded during the colder seasons, I love making a hot bowl of healing soup starring a delicious root vegetable like butternut squash.

Not only does the hourglass-shaped gourd contain powerful phytonutrients and antioxidants, it also has loads of dietary fiber, potassium, vitamin B6, and folate. And what gives the squash its gorgeous tangerine hue? An abundance of carotenoids, which support heart health!

This lusciously creamy soup also features shallots and garlic, which boast a well-balanced, delicate, nutty flavor when roasted. Once you’ve whipped up ad seasoned your soup, stir in a spoonful of Philosophie Green Dream Superfood + Protein Blend for a detoxifying fusion of spirulina, maca, mesquite, hemp powder, vanilla, and chia.

Makes 2 Servings

 1 butternut squash, peeled, seeded, and cubed into 1-inch pieces (about 4 cups)

2 ½ cups vegetable broth

3 garlic cloves, peeled

 2 small shallots or 1/2 sweet onion, peeled and halved

 1 tablespoon olive oil

 1 tablespoon Philosophie Green Dream Superfood + Protein Blend

1/2 teaspoon sea salt

PROCESS

1.     Preheat oven to 400 degrees.

2.     Prepare vegetables by tossing with olive oil and placing on roasting pan or rimmed cookie sheet lined with parchment paper.

3.     Roast veggies for 45 minutes, stirring once or twice, and cooking until squash is tender.

4.     Remove any shallot, onion, or garlic that seems to be over-roasting. Remove and let cool for 10 to 15 minutes.

5.     From here, make your soup one of two ways:

a.     Place roasted vegetables, broth, and salt in large pot, and use submersion blender to blend until smooth. Add more liquid as needed for desired consistency. Cook on medium low until heated through. Taste for seasoning and stir in the Green Dream.

b.     Place squash and shallots in blender/food processor and blend until creamy. In large pot, place blended mix and add broth and salt. Cook on medium low until heated through, adding more broth or water as needed. Taste for seasoning and stir in the Green Dream.


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Lacy Phillips