Butternut Squash & Spinach Soup


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.