Butternut Pumpkin Soup: Your New Favourite Recipe

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Stay warm this winter by making your own homemade butternut pumpkin soup with olive leaf extract. This delicious recipe warms the body and soothes the soul, making it the perfect companion for those chilly hibernation days.


 INGREDIENTS (Six Servings)

  • 2 large butternut pumpkin (halved)
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon olive leaf extract
  • 2 cups onion (sliced)
  • 2 garlic cloves (chopped)
  • ½ cup celery (sliced)
  • ½ cinnamon stick
  • 2 teaspoons minced ginger
  • 1 tablespoon light brown sugar
  • 5-6 cups chicken broth
  • Fresh parsley (chopped)

 

 INSTRUCTIONS

  • Preheat oven to 190 degrees
  • Place butternut squash cut side down on lightly oiled baking sheet
  • Bake for approximately 45-50 minutes (or until soft)
  • Cut peel from pumpkin and discard
  • Cut pumpkin into 1-2 inch squares
  • Heat olive oil in large pot on medium-low heat
  • Add onion, garlic, celery, cinnamon, ginger, and sugar
  • Stir well and cover for 12-15 minutes
  • Add squash and chicken broth and bring to boil
  • Reduce heat to medium-low and cook for 10 minutes
  • Discard cinnamon stick
  • Puree soup in blender (in batches)
  • Return soup to pot and add olive leaf extract
  • Season with salt and pepper
  • Bring soup to simmer
  • Serve sprinkled with chopped parsley

 

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