A nourishing, hearty delicious butternut squash soup recipe that’s made from homemade chicken stock. Feeds the heart, soul and entire immune system!
Butternut squash is one of my favorite vegetables so I was excited to learn it is a common vegetable used while on the GAPS diet (based on the book, Gut and Psychology Syndrome by Dr. Natasha Campbell-McBride). It’s a diet that has healed thousands of people since the 1930’s from major digestive disorders and even improved psychological disorders like anxiety, depression, behavioral disorders, A.D.D. and even autism. Think it sounds nuts? Well, I don’t think it is. Not after having been on it for two weeks myself – I’m already seeing major improvements in my body – less fatigue, sluggishness, anxiety and irritability.
How to Cook A Butternut Squash
The easiest way I’ve found to cook a butternut squash is like how you cook a pumpkin (which I give a photo tutorial of in my real pumpkin pie recipe).
- Chop the squash down the middle with a large butcher knife
- Turn face up and cook in the oven for about 30 minutes at 350 degrees
- It works really well if you put it in a casserole dish with a lid so the steam will help keep it moist and cook it even faster
- Scoop out the meat (which should be soft) with a spoon
Or you can peel the skin off the squash with a vegetable peeler. It takes some elbow grease, but I did it with this soup and it is doable, even with my kids running around and helping some. Then, you cut it into half, then quarters, and into even smaller pieces and chunks to put it in the slow cooker.
Homemade Chicken Stock
There are tons of tutorials online on how to make homemade chicken stock and one of these days I might put one up myself, but for now, I’ll point to the one at The Healthy Home Economist. Some important points to remember:
- Getting a healthy chicken is important – an unhealthy chicken cannot provide as nourishing of a stock. So a free range chicken fed organic feed that has access to the open air and sunshine is ideal.
- The onions and celery add beneficial minerals to the stock.
- Carrots add vitamins.
- Cook for 24-48 hours to get the most vitamins, minerals and gelatin from the chicken that you possibly can. Those bones are natural healers!
- Freeze the remainder to use again for more soups.
I’ve also love to top this with some homemade yogurt that I’ve been making from my Yogourmet yogurt maker (where to buy). It’s naturally lactose-free because it’s fermented for at least 24 hours, which is long enough to break down the lactose. I’ve been adding lots of fermented foods to my diet to heal my gut and it’s working!
- 3 pounds butternut squash
- 1 quart chicken stock
- 2-4 cups filtered water
- 4 cloves garlic
- 2 inches of ginger root, peeled (chopped if cooking in slow cooker)
- 2 tablespoons sea salt
- The quickest way is to cook the butternut squash in the oven first (use directions above), scoop out the meat and dump all the ingredients into a pot. Bring to a boil, then simmer until ready to eat. Use an immersion blend to puree the soup, or transfer to a blend to blend and return to the pot.
- The slow cooker method is to peel the butternut squash and chop it up (directions above) and place all ingredients into your crock pot. Cook on low for 8 hours or on high for 4. Add the garlic and ginger in the last hour to get the maximum medicinal benefits as the heat removes some of these. Use an immersion blend to puree the soup, or transfer to a blend to blend and return to the pot.