Ingredients
1 large butternut squash (about 3-4 pounds), peeled, seeded, coarsely chopped (about 2 inches)
2 medium yellow onions, coarsely chopped
3 to 4 garlic cloves, minced
1 small tomato, peeled, seeded, chopped
2 tablespoons olive or grapeseed oil
1 tablespoon tomato paste with Italian herbs
4 slices of well-done bacon, chopped
1 teaspoon dry thyme (or 1 tbsp. fresh snipped thyme)
6 cups organic chicken broth
1/2 cup whipping heavy cream
1/4 cup cream sherry wine (or Port wine)
1/8 teaspoon cayenne pepper
Freshly ground black pepper
Salt
Optional: Bread and cilantro for garnish
Instructions
In a large pot (at medium heat) add the olive oil, onions, garlic and bacon. Stir-fry for for about 5 minutes, or until the onions are translucent. Add the tomato paste, chopped tomato, butternut squash, thyme, cayenne, and black pepper. Sauté for a couple of minutes. Add the chicken broth and bring to a boil. Cover the pot, lower the heat, and simmer for about 45 minutes.
Remove the pot from the heat. Puree the soup by either using a food processor or an immersion blender. Stir in the whipping cream and cream sherry wine. Season with salt and black pepper. Cook on medium heat for 10 minutes or until the soup thickens. Serves 4-6
Suzy Cohen, RPh, has been a licensed pharmacist for over 30 years, blending conventional medicine with natural approaches to help people feel better and live healthier. She is the founder of Script Essentials, a supplement company known for targeted, custom-formulated products, some with patented innovations.
With a special focus on thyroid health, functional medicine, and drug-induced nutrient depletion (what she calls “drug muggers”), Suzy is the author of several books including Thyroid Healthy, Drug Muggers, and Diabetes Without Drugs. She also writes a nationally syndicated health column and shares practical, easy-to-understand guidance with readers around the world.
