Who doesn’t dream about a warm garlic-infused butternut squash soup on a cool day?
I mean, it’s rich, tasty, and packed with immune-boosting AND fertility-friendly ingredients.
This Garlic and Butternut Squash Soup is rich in antioxidants and omega 3 fatty acids – key factors that support egg quality…especially ecially for women over the age of 35.
There are many variables that play a role in egg quality – insulin and antioxidant status, nutritional intake, body composition, and stress are just a few of them. For help supporting your egg quality, click below ⬇️
Egg Quality Support
Garlic and Butternnut Squash Soup
Garlic Butternut Squash Soup
- 1 whole butternut squash cubed
- 3 whole garlic cloves
- 4 cups vegetable or chicken stock
- 1 large sweet onion
- 1 tbsp olive oil
- 3 stocks celery roughly chopped
- 1/4 tsp cumin
- sea salt and pepper to taste
Peel, remove seeds, and cube squash. Add to a large cooking pot along with chopped onion, celery, and olive oil.
Sweat down and let the onions and squash caramelize for 10-15 minutes. This will add lots of flavour!
Once lightly browned, add the garlic and let cook for another few minutes.
Add in stock, cumin and sea salt, and pepper, and bring to a low simmer until squash is fork-tender.
Lastly, using a hand blender, simple puree ingredients until you reach the desired texture.
Enjoy!
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