Dr. Stephanie's Butternut Squash Soup
Dr, Stephanie butternut squash hero
1
butternut squash
5 or 6
carrots
3 cups
vegetable broth or water
1 tablespoon
ghee or butter
2 tablespoons
sea salt, to taste

#NOWAmbassador Stephanie Violett, PhD, believes in the power of whole foods to fuel all aspects of performance. She developed this delicious and nutritionally-dense recipe to help you support your training and fitness goals.

"One of my favorite cold weather foods is soup, and to me, nothing beats butternut squash soup. For three reasons, specifically: it's really, really EASY to make, it's LOADED with nutrients, including beta-carotene and the b-Vitamins, and most importantly, it tastes AMAZING."

"This recipe yields a thick, creamy soup that is so easy and healthy. I usually top mine with a dollop of yogurt or pumpkin seed oil for taste, but also to add some fat to help absorb all of the goodness inside." – Stephanie Violett, PhD.

  1. Pre-heat oven to 350 degrees.
  2. Cut squash in half, lengthwise, and scoop out the seeds. Place squash and carrots on a baking sheet and drizzle generously with Olive Oil. Bake 20-30 min, or until squash is soft. Remove from heat and allow to cool slightly.
  3. Scoop out squash and add to a blender. Add carrots, vegetable broth, ghee, Nutritional Yeast, and sea salt. Blend until creamy [Note: you may have to do this in a couple batches].
  4. Drizzle with Pumpkin Seed Oil and serve with homemade bread.