This recipe simply combines, squash, onion & garlic from you favorite local farmer, bone broth from Erie Bone Broth, and lots of spices for a nice health boost & to make it taste like FALL!

8 servings


  • 2 Butternut Squash
  • 1/2 cup, diced Onion
  • 2 cloves Garlic
  • 1 tbsp. Olive Oil
  • 2 tbsp. Raw Honey
  • 6 cups Bone Broth (or Vegetable Broth)
  • 1/2 tsp. Turmeric
  • 1/4 cup, chopped Cilantro
  • 1 tsp. Cinnamon
  • 1/4 tsp. Nutmeg
  • 1/2 tsp. Ground Clove
  • Salt & Pepper, to taste


    1. Preheat oven to 350.
    2. Slice each butternut squash lengthwise and scoop seeds out.
    3. Bake squash about 1 hour (until soft) flesh side down. Cool squash to room temperature.
    4. Sauté garlic and onion in olive oil over medium heat.
    5. When squash is cooled, peel the skin off and add to a blender. Add sautéed garlic and onions. Blend.
    6. Add raw honey, 5 cups of the vegetable broth, turmeric, chopped cilantro, cinnamon, nutmeg, ground cloves. Blend well.
    7. Add mixture to a large pot to heat on the stove.
    8. Pour the remaining 1 cup of vegetable broth in mixer and mix on high to be sure to get any ingredients remaining in the blender. Add to soup pot and mix well.
    9. Add salt and pepper if desired. Heat throughout. Serve and enjoy!
    Tags: Soup | Squash

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