Ok, so you all know how I feel about bone broth, and while I think that it tastes great as a snack or a side dish to a meal, it also happens to be a super-delicious flavor and nutrition booster for any soup you make with it.

This time of year, with the abundance of winter squashes of all sorts, I love to make a blended soup. My favorite is a combination of butternut squash with a few other veggies, but kabocha, acorn, hubbard, delicata–any squash with flesh that gets smooth when cooked–will also taste great.

Most of these squashes provide good amounts of vitamins A and C as well as a host of minerals–including iron, zinc and calcium.

The sweetness and smoothness of well-cooked winter squash helps us feel more grounded and relaxed, while also contributing to healthy bowel function. Squashes are a bit diuretic, which means they help the body to shed excess water. When we combine squash with bone broth or coconut milk, we create an extremely nourishing, nutrient-dense autumn and winter time meal.

Use a good amount of spices and herbs to off-set the heaviness of the squash and bone broth or coconut milk–especially if your digestion tends to be a bit slow. If you add a bit more liquid before blending to make it thinner, this will also make it a bit lighter on the digestive system.

Blended Winter Squash Soup

squashsoupcreme2 tbsp. ghee or sunflower oil

6 c. butternut or winter squash

4 c. stock (bone or veggie)

3 c. water

1 c. leek

1 c. fennel

2 tsp. herbamare

1 tsp. rock salt

1 tsp. coriander powder

1/2 tsp. pepper

1 can lite coconut milk (if not using bone broth)

1 tbsp. fresh herbs (sage, thyme, parsley, rosemary, ginger)

I prefer to roast my squash before making the soup. But this is not totally necessary, it just adds an extra layer of nice flavor.

To roast: halve your squash and dig out the seeds. Place the cut ends down on a well-greased cookie sheet or pyrex pan and roast in the oven at 375 until the skin feels tender to the touch. Allow the squash to cool slightly before using a spoon to dig out the flesh.

Chop fennel and leek roughly and combine them with squash, stock, water, salt, pepper and coriander into a large soup pot. Bring to a boil and then reduce to a simmer and cook until the fennel can be easily pierced with a fork. Remove pot from heat and allow soup to cool for at least 20 minutes.

Add fresh herbs to pot and if you are using coconut milk, add it as well. If you have an immersion blender, wait until the soup is cool enough that a little splatter wouldn’t burn you. If you are using a standing blender, blend the soup in small batches to make sure you get it really smooth.

Return the soup to the stove and bring it back to a simmer, allowing it to continue to cook for another 5-10 minutes.

That’s it! I love to serve it with a fat dollop of creme fraiche swirled in and some chapatis or good bread on the side.