How this recipe came about:

One cold winter day, I was really in the mood for a good soup. However, I was torn between making two of my all time favorites. Do I warm up with the comfort of my ol’ faithful butternut squash soup or do I opt for my always sweet chunky french onion soup? Decisions, Decisions?! I came to the conclusion that I should have both and thus, I present to you this recipe. So here it is, my Deconstructed French Onion meets Butternut Squash Soup. Dig in!
 

Benefits of Main Ingredients:

  • Butternut Squash – A great source of the skin-boosting phytonutrient beta-carotene (Click here to read more)
  • Onions – Quercetin found in Onions is considered a powerful anti-cancer agent
  • Rosemary – The herb is exceptionally rich in many B-complex groups of vitamin
  • Red Peppers – Sweet red peppers can slightly increase metabolic rate by activating thermogenesis

 

THE MAJOR STEPS:

*To get straight to the detailed written recipe, scroll all the way down*

 

CUT.

 

ROAST.


 

CARVE.


 

SAVE (UNLESS YOU’RE EATING IT ALL :P)


 

VITAMIX.


 

CUT & SLOWLY SAUTEE.


 

ADD 1/2 ONIONS + EXTRAS & VITAMIX


 

STOVE TOP.


 

MIX IN LAST 1/2 ONIONS.


 

ENJOY.

 

THE RECIPE:

 

Deconstructed Onion Butternut Squash Soup
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Ingredients
  1. 1 Medium-sized butternut squash
  2. Grass-fed butter (unsalted) about 6 Tbsp.
  3. 6 Cloves of Garlic
  4. 2 Large White Onions
  5. 1 Large Red Pepper
  6. 1 very small (about 1 centimeter) piece peeled fresh ginger, thinly sliced
  7. 1 cup of Almond Milk approximately
  8. Dash of Cinnamon
  9. Dash of Cumin
  10. Dash of Nutmeg
  11. Dash of Pepper
  12. Dash of Himalayan Salt
  13. Dried herbs - Thyme, Tarragon, Oregano
Instructions
  1. 1. Preheat over to 425 degrees.
  2. 2. Cut the squash in half and remove seeds (roast these after to make a pretty garnishing)
  3. 3. Place the squash pieces cut-side up on the baking sheet. Melt 2 tablespoon of the butter and brush all of it over the tops and insides of the squash halves (alternatively, you can rub it on evenly with your fingers). Season generously with Himalayan salt, pepper and Cinnamon.
  4. 4. Roast until knife tender, about 50 minutes.
  5. 5. Cut two white onions in long slender pieces.
  6. 6. Slice garlic in thin pieces.
  7. 7. Heat another 3 tbsp. of butter in a large saucepan over low heat. Add the garlic and onion until soft and starting to brown. This may take longer on lower heat, but it really allows for the sweetness of the onions to come to the surface. Season with salt and pepper.
  8. 8. Separately stir-fry red peppers with 1 tbsp. of butter.
  9. 9. Remove butternut squash from oven and cut diagonally. Scoop out the meat inside with spoon.
  10. 10. Store one half of the squash meat in fridge (can last about 5-7days) or you can make the second batch shortly (Let’s not overload the blender in one shot).
  11. 11. Add one half of the butternut squash soup, with 1/2 of the sautéed onions/garlic and all of the peppers, some dried herbs, cinnamon, fresh ginger, Himalayan salt, pepper, nutmeg, cumin, and half a cup of almond milk to begin.
  12. 12. Slowly blend all contents together and try it :P… slowly add another 1/2 cup of almond milk to make consistency smoother and anything else you may feel that it could need to match your preference.
  13. 13. After all contents are well blended, pour into a large saucepan.
  14. 14. Repeat procedure with remaining squash mixture (only if you don't want to store it).
  15. 14. Add the extra 1/2 of onions/garlic mixture inside the soup.
  16. 15. Cook on medium heat for about 6 minutes, stirring consistently.
  17. 16. Ladle the soup into serving bowls. Garnish evenly, with the your choice of herbs, seeds, or any remaining sautéed onions you may have… Enjoy!!!
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