Ingredients
Scale
- 1 medium onion chopped (about 2 cups)
- 1 cup celery sliced
- 1/2 teaspoon Celtic sea salt
- Fresh pepper
- 6 cups butternut squash, cut into 1” cubes (about 3-pounds) (see notes above on how to cut)
- 3 garlic cloves, chopped
- 1 teaspoon grated fresh ginger
- 1 Tablespoon chopped fresh sage
- 1/2 Tablespoon minced fresh rosemary
- 4 cups bone broth or vegetable broth
- 1 cup carrots sliced
- 1 1/4 cups cauliflower rice
- 2 cups chopped baby kale or regular kale, stems removed
- balsamic vinegar for serving (optional)
Instructions
- Heat the oil in a large pot over medium-low heat. Add onion, celery, salt, and several grinds of fresh pepper. Sauté until onions begin to soften, 5 minutes.
- Add the squash and cook for 4 minutes stirring occasionally.
- Add the garlic, ginger, sage, and rosemary. Stir and cook 30 seconds to 1 minute, until fragrant.
- Add broth. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is beginning to get tender, 10 minutes. Don’t let the squash get too soft here.
- Add carrots and cauliflower rice and simmer until squash is just tender about 4 minutes.
- Add kale simmer 3 minutes until kale is cooked.
- Taste to adjust salt and pepper.
- Serve in bowls with a splash of balsamic vinegar before serving, if desired.
- Store soup in an airtight container in the fridge for up to 3 days.
Notes
To make things easy buy already cut butternut squash, riced cauliflower and baby kale.
Nutrition information is with bone broth
- Prep Time: 20 minutes
- Cook Time: 25
- Category: Soup
- Method: Simmer
- Cuisine: Paleo, Vegan, Gluten Free, Dairy Free