Warm up your weekend with a creamy bowl of Butternut Squash and Spinach Soup. Butternut squash, spinach, carrots, onion, and garlic are simmered in chicken bone broth, then blended with Dr. Cowan’s Garden Kale Powder, Ashitaba Powder, and Leek Powder for a rich and flavorful meal.
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1 butternut squash, chopped into ½” cubes
1 onion, chopped
1 bulb of garlic, smashed and chopped
2 carrots, chopped
1 lb of spinach
2 sprigs of thyme leaves
2 tbsp butter
2 quarts of chicken bone broth
1 tsp Dr. Cowan’s Garden Kale powder
1 tsp Dr. Cowan’s Garden Ashitaba powder
1 tsp Dr. Cowan’s Garden Leek powder
½ cup heavy cream
Salt to taste
Chives as garnish
In a heavy bottom soup pot over medium heat, melt the butter and add the fresh vegetables except for the spinach. Simmer for 5-8 minutes or until the onions are translucent and the squash is cooked through. Stirring periodically.
Add the powders and thyme and continue to cook.
Add the broth and cover with a lid and turn the heat down to low. Simmer for at least 20 minutes.
Add the spinach and salt to taste. Using an immersion blender, blender, or food processor blend until thick and smooth.
Add the heavy cream and salt and stir to combine. Serve warm.
