Butternut Squash Soup is a family favorite, but the problem is most butternut squash soup recipes are very low in protein, which makes for an unbalanced meal.
Sure, an unbalanced meal every now and then is totally fine. We aren’t looking for perfection here, after all.
However, for those of you who want to learn how to create balanced healthy fat loss recipes like this gluten-free protein-packed butternut squash soup, this recipe will show you exactly how.
Here’s the recipe that took me about 45 minutes from start to finish and will give you at least 8 servings of soup, if not more:
Butternut Squash Soup with Grass-Fed Beef
*Note: 1 serving is 2 cups of soup
- 4 Tbsp. butter or coconut oil
- 1 cup water
- 4 cups organic chicken broth (this one is good)
- 4 carrots, chopped
- 2 medium butternut squashes, peeled/ chopped
- 3 small potatoes, chopped
- 1 onion, chopped
- 3 garlic cloves, minced
- Salt and pepper to taste
- 2 tsp dried Basil
- 1 lb. grass fed beef
1.) Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables (about 5 cups). Bring to a boil. Boil for 10 minutes. Add grass-fed beef, basil, salt, and pepper. Reduce heat to low, cover pot, and simmer 25 minutes, or until all vegetables are tender and beef is cooked.
2.) Using this Cuisinart hand blender blend until smooth. Serve warm. Garnish with green onions and/or cilantro.