If you’re still on the hunt for a balanced, smooth-tasting butternut squash soup recipe that everyone in your family will love, you’re in luck. Easy to make and even easier to eat, this rich recipe remains one of our Body Ecology community favorites.
Are you the kind of person who likes to eat dessert first? Then you’re going to love the naturally sweetened treats found in The Body Ecology Living Cookbook. Try our sugar-free Coconut Vanilla Pudding, Chocolate Chip Oatmeal Cookies, and many others for yourself and see.
- 2 tbsp. coconut oil or ghee
- 1 lg. onion, halved and sliced
- 1 leek, chopped
- 2 cloves garlic
- 1 Marigold Organic Swiss Bouillon cube (optional)
- 7 cups filtered water
- 1 butternut squash, peeled, cubed
- 1/8 tsp. allspice
- 1/8 tsp. nutmeg
- 1/8 tsp. ginger
- Cayenne pepper, pinch
- 1/2 tsp. Celtic sea salt
- Herbamare, to taste
- 3 tbsp. fresh dill, chopped as a garnish
- To make this butternut squash soup recipe, heat coconut oil or ghee in a stockpot. Sauté onions until translucent. Add vegetable bouillon cube and water. Simmer for 10 minutes on medium-low heat.
- Add leek, squash, spices, and sea salt. Continue to cook until squash is tender.
- Purée using a blender or an immersion blender, and adjust seasonings. Add Herbamare to taste.
- Serve hot or cold, garnished with freshly chopped dill.
As you enjoy this soup, take a moment to reflect on the Body Ecology Principle of 80/20. This principle reminds us that it’s imperative to eat only until you’re about 80-percent full to give your digestive tract a chance to function properly. Eating until you’re 100-percent full (or even more) can greatly slow down digestion.
Once the food is absorbed and on its way through your system, if you’re hungry again, go ahead and eat more. Some people feel their best when eating several small meals a day because their bodies are absorbing and eliminating efficiently.