Autumn is here, and I always manage to stockpile a variety of squash. Butternut squash is one of my favorites, and this soup is by far my favorite recipe!
Squash has always been highly valued and widely cultivated by indigenous people in the Americas. The name “Squash” comes from the Narragansett Native American word askutasquash, which means “eaten raw or uncooked.”
I value squash for its flavor and nutritional content!
The vegetable is high in vitamins A, B6, and C, folate, magnesium, fiber, riboflavin, phosphorus, and potassium. That’s a serious nutritional power-packed veggie.
|Prep Time||20 Minutes|
|Cook Time||40 Minutes|
- 1 pound Ground Bison or any other ground meat of choice
- 2 tablespoons ghee, butter or coconut oil I use ghee
- 1 Large Yellow Onion chopped
- 3 Garlic Cloves minced
- 1 Medium Butternut Squash peeled and cut into small cubes (about 6 cups of cubed squash – use more or less if you like)
- 4 stalks Celery chopped
- 2 tablespoons Cumin
- 3 tablespoons Chili Powder
- 3 tablespoons Italian seasoning
- 3 tablespoons Red Pepper Flakes use less if you prefer
- 2 Bay leaves
- 2 cups Chicken broth
- 1-2 16oz Diced or Crushed Tomatoes
- Sea salt to taste
- In a large soup pot, melt the butter or other fat of your choice over medium heat.
- Add the onions and sauté until translucent.
- Add your ground meat and cook just until browned.
- Add the minced garlic, cubed butternut squash, and celery and mix well.
- Add all the spices except for the bay leaf and mix well.
- Add the chicken broth and tomatoes and stir, bring to a simmer and add the bay leaf.
- Turn down to low and let simmer for 25-30 minutes or until the squash is tender.
- Taste and adjust the seasoning as needed.
- Serve and enjoy!