This creamy bone broth infused butternut squash soup recipe from our friends at The Hale Life is the perfect answer to those cozy comfort food cravings that come along with colder weather, and is packed with beneficial ingredients to help maintain good gut health.
BONE BROTH contains gelatin, which has been shown to help heal the intestinal lining and reduce inflammation in digestive organs.
BUTTERNUT SQUASH is an excellent source of fiber, which has been shown to help balance blood sugar and support proper digestion.
MAPLE SYRUP contains inulin, a prebiotic fibre that acts as food for beneficial bacterial.
The Hale Life's Creamy Butternut Squash Soup
2 medium butternut squash, peeled and seeded, cut into 1-inch cubes
1/2 cup onion, peeled and chopped
2 medium red apples, cored and chopped
1/4 cup carrots, chopped
4 cups hale bone broth
1 cup coconut milk
2 tbsp maple syrup
3 large sage leaves
1/2 tsp fresh ground black pepper
2 tsp pumpkin pie spice
Preheat the oven to 400 degrees.
Place the butternut squash on a sheet pan and sprinkle with maple syrup and pumpkin pie spice. Then, place in the oven and roast for 25-30 minutes until slightly crispy and browned.
Meanwhile, chop the onion, apples, carrot and sage.
Once the butternut squash is done, add all of the ingredients in a large pot, except for the coconut milk, and bring to a boil.
Bring to a boil, then reduce to a simmer and cook covered for 45-60 minutes until everything is easily mashed.
Let the contents of the pot cool slightly then puree it in a blender and add it back to the pot.
Stir in the coconut milk and continue to heat on low until ready to serve.
Serve with a drizzle of olive oil, maple syrup and/or coconut milk and a pinch of duxbury saltworks classic sea salt.