Description
This is an immunity-boosting soup made with creamy butternut squash, antioxidant-rich cauliflower rice, and nutrient-dense kale but completely grain and gluten free.
Ingredients
- 1 medium onion, chopped (about 2 cups)
- 1 cup celery, sliced
- 1/2 teaspoon Celtic sea salt
- Fresh pepper
- 4 cups butternut squash, cut into 1” cubes
- 3 garlic cloves, chopped
- 1 teaspoon grated fresh ginger
- 1 tablespoon chopped fresh sage
- 1/2 tablespoon minced fresh rosemary
- 4 cups bone broth or vegetable broth
- 1 cup carrots, sliced
- 1 1/4 cups cauliflower rice
- 2 cups chopped baby kale or regular kale, stems removed
- Balsamic vinegar for serving (optional)
Instructions
1. Heat the oil in a large pot over medium-low heat. Add onion, celery, salt, and several grinds of fresh pepper. Sauté until onions begin to soften, 5 minutes.
2. Add the squash and cook for 4 minutes, stirring occasionally.
3. Add the garlic, ginger, sage, and rosemary. Stir and cook 30 seconds to 1 minute, until fragrant.
4. Add broth. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is beginning to get tender, about 10 minutes.
5. Add carrots and cauliflower rice and simmer until squash is just tender, about 4 minutes.
6. Add kale and simmer 3 minutes until kale is cooked.
7. Taste and adjust salt and pepper.
8. Serve in bowls with a splash of balsamic vinegar before serving, if desired.
Notes
To make things easy, buy already cut butternut squash, riced cauliflower, and baby kale.
Store soup in an airtight container in the fridge for up to 3 days.
Nutrition information is based on using bone broth.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 6g
- Sodium: 540mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg