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Collagen-Rich Butternut Squash Soup for Back Pain
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- 1 butternut squash (about 1 ½ pound), peeled, seeded and cut into 1⁄2-inch cubes
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- ½ tsp Chinese five-spice powder
- ½ tsp ground ginger
- ½ tsp ground turmeric
- 5 cups bone broth
- salt and freshly ground pepper to taste
- In a large pot heat the olive oil and butter over medium heat.
- Add the onion and cook for 3-5 minutes or until softened and translucent.
- Add the garlic and cook for 30 seconds.
- Add the butternut squash, ground ginger, turmeric and 5 spice powder and saute for 2 minutes.
- Add the bone broth and bring the soup to a low boil.
- Cover with a lid and cook for 15-20 minutes or until the butternut squash is fork tender.
- Using an immersion blender or food processor or blender, puree the soup until smooth.
- Season to taste with salt and black pepper.
- Serve, garnished with sour cream.
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