This simple and delicious soup is a staple in my home, a favorite amongst my friends, and a recipe I give out often. It’s a smooth, warm and satisfying meal that can be made in advance. For a heartier version, serve with flax crackers.
4 cups butternut squash, peeled and diced (approx. 1 medium squash)
1 large yellow onion, diced
2 tablespoons ghee**
1-quart organic vegetable broth (Imagine or Pacific brand)
1 teaspoons sea salt
1 pinch of saffron threads or powder (optional) Flaxseed oil or Udo’s Choice Oil Blend for drizzle
In 4-quart saucepan, sauté onion and butternut squash in ghee until vegetables sweat, but do not brown. Add vegetable broth, saffron, and sea salt. Cook on medium/low heat until vegetables are tender and soft, about 15 minutes. Turn off heat and cool slightly. Place immersion blender directly in a pot and blend until pureed, or to desired consistency.
If you do not have an immersion blender, cool and transfer mixture to a standard blender and puree for 20-30 seconds. Return mixture to the saucepan and bring back to desired heat. To serve, ladle into bowls and drizzle with flaxseed oil or Udo’s Choice Oil Blend.
**Ghee is clarified butter without solid milk fat particles, this lactose-free. It can be found at most health food stores. Feel free to substitute coconut milk for a 100% vegan version.