
Hearty Yellow Squash Soup
Yellow squash is high in manganese...a mineral that helps the body process carbs and fats. Rich in vitamins B6, phosphorus, fiber, vitamin A and more...this recipe will keep you full and satisfied with creamy and delicious flavor.
Serves 6
Cook time 1 hour 15 minutes
Ingredients
- 2 Tbsp. grass fed butter
- 3 lbs summer yellow squash, cut into 1-inch chunks
- 1 cup bone broth
- 1 cup of water
- 2 cloves garlic, minced
- 1/2 cup coconut milk
- 1 bay leaf
- Salt and fresh- ground black pepper to taste
Directions
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Preheat oven to 450° F. Grease a rimmed baking dish with butter.
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Place cleaned chopped squash on a baking sheet in a single layer. Bake for 30 minutes, stirring once until squash is cooked through.
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Heat the butter in a large pot and add the roasted squash and all remaining ingredients. Reduce heat to medium-low, cover and simmer for 10 - 12 minutes.
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When ready, remove bay leaf and transfer squash mixture to a blender.
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Blend until smooth and creamy. Taste, adjust salt and pepper and serve. **Can top with shredded coconut if desired.
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Nutrition Facts | |
---|---|
Servings 6.0 | |
Amount Per Serving | |
calories 134 | |
% Daily Value * | |
Total Fat 6 g | 9 % |
Saturated Fat 3 g | 13 % |
Monounsaturated Fat 0 g | |
Polyunsaturated Fat 0 g | |
Trans Fat 0 g | |
Cholesterol 16 mg | 5 % |
Sodium 57 mg | 2 % |
Potassium 602 mg | 17 % |
Total Carbohydrate12 g | 4 % |
Dietary Fiber 6 g | 24 % |
Sugars 8 g | |
Protein 6 g | 13 % |
Vitamin A | 25 % |
Vitamin C | 141 % |
Calcium | 15 % |
Iron | 9 % |
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
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