Organic Creamy Dilled Butternut Squash Soup

1511738_600664583333474_1866854922_nWinter food at its finest πŸ™‚ even though here in CA we have been experiencing a heat wave for this time of year! I know some of you have been dealing with frigid temps, and so… Well, this one is for you! Have I ever mentioned that I am a fan of easy as well as nutritious? Well, this soup is SOOO easy, with only a few ingredients and minimal prep its a great one for a cold winters night. Β Here is what you will need:

  • 1 organic butternut squash
  • 1 32 oz container of free range organic chicken stock (I get mine from Trader Joes)
  • 1 8 oz package of full fat organic cream cheese (if you cant find the organic variety, go for all natural full fat)
  • 2 tsp sea salt
  • 1 tbsp Dill (fresh or dried will work)
  • dried spice blend to taste (mine had onion, celery, turmeric, black pepper and paprika in it)

First thing you want to do is take a vegetable peeler and peel the skin off of your squash, then cut it in half and scoop all the seeds and strings out of it, it’s sorta like a pumpkin in this way. Once you have it nice and cleaned out chop it up into squares for boiling like so…

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Victoria chopping away

Boil the squash over medium heat for about 40 min, just keep an eye on it and get it to the fork tender point. When it is nice and soft, drain ALL of the water and replace the liquid with the chicken stock (I only used about 3/4 of the box, it depends on the consistency you want, creamier use less, thinner use more) and the entire 8 oz block of cream cheese, break it up into chunks if you can. Now you are going to transfer it to your blender, unless of course you have an emersion stick blender then you could skip this part entirely Β and just blend it up in your stock pot. But for the rest of us, we are going to transfer this into a high powered blender (I love my vita mix) and blend until smooth, you may have to do this step in batches depending on the size of your blender.

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Creamy goodness

Once it is nice and smooth, transfer it back to your stock pot and add your seasonings and reheat just before serving. That is it! I told you this was easy πŸ™‚ now I do want to talk just a bit about the nutritional value of this soup. Butternut squash packs a big nutrient punch giving your body adequate doses of Vit C, Vit A, Vit B6, Folate and Potassium, All great to eat during cold and flu season, but…. in order for your body to assimilate these nutrients you need to eat them with some fat…. enter cream cheese to the rescue! These nutrients will satisfy your body and the taste will satisfy your taste buds (even the kids will ask for seconds!!) I hope you enjoy this recipe, be sure to come back and let me know what you think. Also come on over and lets continue the discussion on Facebook, I’d love to chat with you more about all things natural πŸ™‚