Bone Broth-Boosted Butternut Squash Soup
Prep Time
25 mins
Cook Time
1 hr
Total Time
1 hr 25 mins
Servings: 4
Calories: 202 kcal
Ingredients
- 2 Tbsp. olive oil
- 1 large butternut squash peeled, seeded and cut into cubes
- 1 large onion peeled cut into chunks
- 2 carrots peeled and cut into chunks
- 3 cloves garlic
- Salt to taste
- Ground pepper to taste
- 4 scoops Reserveage™ Nutrition Chicken Vegetable Bone Broth Boost
- 4 cups warm water
- ⅛ tsp. nutmeg
- ⅛ tsp. ground ginger
Instructions
-
Preheat oven to 350 degrees F.
-
On baking pan, toss together butternut squash, onions, carrots, garlic, olive oil, salt and pepper.
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Roast about 1 hour or until veggies are soft.
-
In large bowl, stir together bone broth powder and warm water.
-
Transfer roasted veggies to separate large bowl. Sprinkle over nutmeg and ground ginger. Add some bone broth liquid. Use an immersion blender to blend veggies and bone broth until smooth.
-
Add remaining bone broth liquid; stir until well combined.
Recipe Notes
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Nutrition Facts
Bone Broth-Boosted Butternut Squash Soup
Amount Per Serving
Calories 202
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g5%
Sodium 192mg8%
Potassium 821mg23%
Carbohydrates 30g10%
Fiber 5g20%
Sugar 7g8%
Protein 7g14%
Vitamin A 25027IU501%
Vitamin C 45mg55%
Calcium 120mg12%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.