By Brittney Bergen
I was feeling a little under-the-weather last week, and so I made this soup. I applied what I learned the week prior at a Naturally Amped workshop, and allowed my inner Medicine Woman to come out: I let my senses of smell and touch guide me to the herbs, spices, and ingredients that my body wanted. The result was a super nourishing and slightly spicy butternut squash soup!
This is the recipe I came up with, and if your immune system is fighting something, I hope it helps you feel better, too!
- 2 cups chicken bone broth*
- 1 butternut squash, cubed and steamed
- 1.5 tbsp maple syrup
- 4 cloves garlic, minced
- 1/4 tsp chili powder
- 1/4 tsp ground cloves
- 3 sprigs thyme, chopped
- 1/6 sprig rosemary, chopped
- 2 bay leaves
- Fresh basil for garnish
- Salt to taste
* I made my own bone broth by simmering the bones of a whole chicken, just covered in water, for 8 hours
- Bring the bone broth to a simmer over low/med heat.
- Add in the steamed cubes of squash, all of the spices, and the maple syrup. Stir and simmer for 20-40 minutes.
- Remove the bay leaves.
- Liquify the soup in a blender or food processor, or with a hand blender until just combined.
- Pour into bowls, and garnish with fresh basil leaves.
Nutrition Information (per serving):
- 115 Calories
- 0.2 g Fat
- 23 g Carbohydrates (3 g fibre, 7 g sugar)
- 8 g protein
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