11/15/2025
When the weather gets cooler, it's time to make soup! This creamy soup is a healthy and delicious recipe to enjoy during the cooler months. Consider serving with a dollop of yogurt and a sprinkle of chopped toasted almonds.
✨ Squash Tortilla Soup -or- Butternut Bisque ✨
(Recipe serves 4)
Ingredients:
* 1 medium butternut squash, washed thoroughly
* 5 cups water or chicken or vegetable broth
* 1 medium onion, chopped
* 2 cloves of garlic, finely minced
* 1 tablespoon olive oil
* 1/2 teaspoon sea salt
* 1 large tomato, chopped (optional)
* 1/4 teaspoon cumin (optional)
* 1/4 teaspoon coriander powder (optional)
* 1 tablespoon chili powder
* 1/2 cup chopped toasted almonds for garnish
* 10-12 kale leaves, sliced chiffonade
* 6 Tablespoons yogurt (optional)
* 3 corn tortillas - sliced into strips, baked 10 min until crisp (optional)
Directions:
It’s easier to roast the butternut squash at 350 for about 40 minutes and then cut butternut squash in half, scoop out seeds and cut into 1 inch cubes.
While baking the squash, use a medium size skillet to heat the oil with onion and garlic until translucent. Add the chili powder and tomato. Heat for one minute.
Combine the squash, liquid, salt, and spices in a large soup pot. Bring to a boil and simmer covered until you can pierce the pieces easily with a fork, about 30 minutes.
Puree in blender or food processor.
Adjust seasoning to taste and then garnish with the kale and tortilla strips. You can also serve with a tablespoon of yogurt in each cup and a sprinkle of chopped toasted almonds as you like.
Recipe adapted from Ultimate Immunity by Elson Haas MD and Sondra Barrett PhD.
