Recipe of the day from our nutritionist Kelly Maia: CREAMY BUTTERNUT SQUASH SOUP WITH SAGE

1 large butternut squash
4 celery stalks
1 yellow onion
4 cloves garlic
1 handful of chopped fresh parsley
1 tbsp coconut oil
4-5 cups filtered water (or broth if preferred)
1/2 tbsp sage (dry, powdered herb)
Salt and pepper to taste

Prepare the ingredients by chopping the onion, celery, garlic and parsley. Peel and chop the butternut squash into cubes.
In a large pot over medium heat, add coconut oil, garlic and onion. Sauté until onions are cooked.
Add celery and parsley, sauté for a few minutes. Add butternut squash and sauté for another few minutes.
Add both dried sage and filtered water - the amount you add is dependent upon how thick you want your soup. I add just enough that most of the ingredients are covered, but not all. This keeps the soup quite creamy and thick. You can always add a little water after the fact if it's too thick.
Cover and bring to a boil. Then let simmer for 20-30 minutes until butternut squash is cooked through.
Remove the soup from the heat, and purée with an immersion blender. Add salt and pepper to taste. If you used filtered water, you will need to use more salt. If you used a broth, you may not need to add any.
Pour into bowls and serve!
Instead of water, feel free to use chicken or vegetable broth. To make it even more gut-healing, use homemade bone broth! I choose to use water as I find there's enough flavour in the sage, garlic and parsley (plus it's cost-effective!) but you can prepare this with whatever base you like.
Great topping ideas: shredded chicken, roasted pumpkin seeds, parsley, fresh sage.
By Kelly Maia Agnew


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