- 1 butternut squash, halved and seeded (6 cups)
- 2 T butter or coconut oil
- 1/2 large onion, peeled and chopped
- 3 cups homemade or store bought low sodium chicken broth
- 3-5 Tablespoons of gelatin powder
- 1 bay leaf
- 1 teaspoon mild curry powder
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup creme fraiche or Greek yogurt
- Parsley if desired, for a garnish
- Preheat oven to 350 degrees F.
- Line a baking sheet with parchment paper or aluminum foil.
- Place squash halves onto the prepared baking sheet.
- Roast the squash in the center of the oven for 45 to 60 minutes, until it is tender. Remove from oven and set aside until cool enough to handle.
- Sauté the onion in butter in a stock pot until translucent.
- In a separate bowl, dissolve gelatin into the broth (if not using homemade broth).
- When dissolved, add the broth to the onions and butter in the pot.
- Season with the bay leaf, curry powder, marjoram, oregano, cinnamon, nutmeg and salt to taste. Bring to a boil and simmer gently for 10 minutes.
- Scrape the flesh from the squash and place into the food processor along with the broth and creme fraiche. This may have to be done is small portions depending on the size of the food processor. Puree until smooth.
- Return to the stock pot and heat through. Do not allow to boil.
- Remove bay leaf and serve hot. Garnish with fresh parsley if desired.
C = 19g P =7g F = 9g Cals = 170 (this using creme fraiche)