Mushroom and Butternut Squash Soup
1 beef marrow bone OR vegetable scraps
1 large butternut squash
button or crimini mushrooms
liquid aminos or tamari
Ahead of time:
- Bake whole butternut squash in 350 degree oven for 30-45 min. Do not cut it or do anything rather than put the squash in its entirety in oven. This can be done one to two days ahead of time.
2. Make stock from organic beef marrow bones by boiling bone in water with 1 T apple cider vinegar, 1/4 t salt for 4-12 hours, clarifying with egg white (clarification is optional), straining, and cooling. When cool scrape off remaining fat. If using vegetable scraps 2-4 hours is sufficient. Strain before using.
To make soup:
½ inch fresh peeled ginger
2 cloves garlic
¼ small red onion
½ -3/4 quart beef broth (depending on squash size)
3. Blend for 4 min or until smooth. Add to large pot with 1 c filtered water with:
1 -2 t liquid aminos
Simmer on low for 15-20 min until mushrooms are softened. Serve with chopped parsley.