Roasted Butternut Squash & Turnip Soup
So really the squash is the star of the show, the turnips were added because I had them & they needed to be eaten. But honestly, I think they really add something to it…a solid supporting role. And that is what I love about making these soups. You can take this template and use ANY veggie you like & really any combo: cauliflower, sweet potatoes, any variety of squash, all the root veggies, broccoli, tomato, the list could go on and on..
This is loaded with nutrition from the veggies, the bone broth, the fat from the high quality avocado oil you roast the veggies in & the additional healthy fat from the unsweetened, full-fat coconut milk that makes it creamy!
Soups like this are amazing for your gut & digestion. With so many anti-inflammatory properties its a great option if you’re trying to clean things up a bit, up you veggie consumption, heal your gut, boost your immune system, detox your body, give the ole’ digestive track a break OR all of the above!
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
Ingredients:
1 whole large butternut squash: remove skin/seeds and cube
2-3 turnip roots, cubed
3-4 garlic cloves, peeled
1 whole yellow onion, diced
16-20 oz. bone broth (my favorite store bought Bonafide Provisions)
1/2 cup unsweetened, full-fat coconut milk (the brand I prefer w/ no added gaur gum which can be hard on the tummy)
a bundle of fresh sage
1 tbsp. avocado oil
1 1/2 tbsp. ghee
S&P
Instructions⠀⠀⠀⠀⠀⠀⠀⠀⠀
Pre-heat over to 425 degrees
Meanwhile prep veggies: cut ends off butternut squash & turnips. Remove the skin & seeds of the butternut squash, chop into 1 inch cubes. Chop turnip roots into 1 inch cubes. Chop onion (save half) & peel garlic. Toss squash, turnips, 1/2 the onion & garlic in avocado oil, season with salt and pepper. Lay out in an even layer on a baking dish and place in the pre-heated oven for 25-30 minutes, tossing half way through. You’ll know they are done when they are foot tender, nice and roasted
in a deep cooking pot, add 1 tbsp. of ghee and sauté remaining onion until translucent & fragrant. Fine chop 4-5 sage leaves and add into the pot with the ghee and onion. Sauté for an additional minute until fragrant
dump the entire pan of roasted veggies into the pot with onion & sage, add bone broth. Using an emulsion blender, blend thoroughly until its the consistency your desire, adding more bone broth if needed. (you can do this in a blender but will need to do it in batches). Then stir in the coconut milk and blend a tad bit more until well mixed and creamy
optional crispy sage for topping: add remaining 1/2 tbsp. of ghee in a hot skillet. Once ghee is melted and hot, throw in a couple of whole sage leaves, fry until nice and crispy.
Ladle soup into a bowl, top with pumpkin seeds + hemp hearts + crispy sage for extra flavor and nutrition
Peace and Clean Eats,
Kaylee