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Creamy Butternut Squash Soup

Prep time 15 mins Cook time 30 mins



  • 1 medium butternut squash, peeled, seeded, and cubed
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vege soup or chicken broth (prepared with Folona Bone Broth Powder)
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground nutmeg
  • Salt and pepper, to taste
  • 1/2 cup heavy cream
  • Chopped fresh parsley, for garnish
  • Folona Bone Broth Powder, for an extra savory boost


  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  2. Stir in the minced garlic and cook for an additional minute, until fragrant.
  3. Add the cubed butternut squash to the pot and season with dried thyme, ground nutmeg, salt, and pepper. Sauté for 5 minutes, allowing the spices to infuse the squash.
  4. Pour in the prepared vegetable or chicken broth made with Folona Bone Broth Powder. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the butternut squash is tender and easily pierced with a fork.
  5. Use an immersion blender to carefully puree the soup until it's silky smooth. Alternatively, transfer the mixture to a blender, but be sure to allow it to cool slightly before blending.
  6. Return the pureed soup to the pot and stir in the heavy cream. Simmer for an additional 5 minutes to allow the flavors to meld.
  7. Taste and adjust the seasoning with salt and pepper if needed. For an extra boost of savory goodness, sprinkle in a touch of Folona Bone Broth Powder.
  8. Ladle the creamy butternut squash soup into bowls, garnish with chopped fresh parsley, and serve hot.

Nutrition facts 
Calories: 250 Total Fat: 16g Saturated Fat: 7g Trans Fat: 0g
Cholesterol: 37mg Sodium: 820mg Total Carbohydrates: 26g Dietary Fiber: 4g Sugars: 5g
Protein: 3g Vitamin D: 0% Calcium: 7% Iron: 7% Potassium: 523mgVitamin A: 408%
Vitamin C: 34%
Note Percent Daily Values are based on a 2,000 calorie diet.

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