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Fall Anti-Inflammatory Butternut Squash Bone Broth Soup with Bison Meatballs




FALL IS FOR SOUPS. AMIRIGHT? Especially Butternut Squash soups. This recipe is not only healthy, low calorie, packed with nutrients, and also contains two SUPER ingredients: TURMERIC & BONE BROTH.

What’s the big deal with turmeric and bone broth? I had the same question as you guys. I used to see both of these ingredients all over my Instagram and FaceBook news feeds used by bloggers and nutritionists and had no idea what the hype was all about. Well, I’m here to tell ya what I found out. Here are a few facts about both turmeric and bone broth that will definitely make you want to incorporate them into your next recipe. Might as well try this one out!!






  • Protects your joints
  • Good for the gut
  • Maintains healthy skin
  • Supports immune function
  • Boosts detoxification of the body
  • Aids in metabolism and promotes anabolism



(When consumed in combination with Black pepper, absorption is increased by 2,000%)

  • Natural anti-inflammatory compound
  • Increases antioxidant capacity in the body
  • Improves brain function and decreases risk of brain disease
  • Lowers risk of heart disease
  • Benefits against depression
  • Fights age-related chronic diseases


Now that we know the incredible medicinal properties of both of these ingredients,



Let’s Get Cooking!






Prep Time: 10 minutes

Cook Time: 50 minutes


Ingredients for the SOUP:

  • 1 Tbsp Coconut Oil
  • 1 Medium Sized Butternut Squash, peeled, seeded, and chopped into 1″ cubes
  • 1 White Onion, peeled and roughly chopped
  • 1 Tbsp Minced Garlic
  • 17 fl oz. Chicken Bone Broth
  • 1/2 Cup Filtered Water
  • 1 Tbp Ground Turmeric
  • 1 Tsp Cumin
  • 1 Tsp Black Pepper
  • 1 Tsp Ground Ginger
  • 1/2 Tsp Nutmeg

Ingredients for the MEATBALLS:

  • 1 lb Organic Ground Bison
  • 1 Cage Free, Organic Egg
  • 1 Tsp Ground Turmeric
  • 1 Tsp Garlic Powder
  • 1 Tsp Ground Ginger
  • 1 Tsp Cumin
  • 1 Tsp Paprika
  • 1 Tsp Black Pepper



  1. In a large pot, add coconut oil and let melt. Add onion, garlic, and butternut squash to the oil and sauté about 5 minutes.
  2. Add chicken bone broth, water, and all seasonings. Cover and simmer about 45 minutes, or until vegetables are completely softened.
  3. While soup is cooking, mix all meatball ingredients into a large bowl. Combine well and form into 1″ meatballs.
  4. Heat a large skillet over medium heat and add the balls to the pan. Cook about 6 minutes per side (until browned through) and remove from heat.
  5. Once soup is finished, BLEND.
    1. I use an immersion blender for my blended soups and it makes my life so easyyyyyyyy. But another option here is to blend the soup. (You may have to do it in batches if you don’t have an immersion blender). Christmas is coming up people! Ask for one of those suckers from Santa 😉
    2. ALSO, with this amount of liquid, the soup comes out pretty THIC. If you’d like yours a bit more creamy or juicy, add more bone broth or water and blend again.
  6. Add cooked meatballs, along with allllll the juicy bits from the pan you cooked them in, into the blended soup. Cook another 5-10 minutes.
  7. TIME TO SERVE! Top with Green Onions (optional) and get eatin’!






If you enjoyed this recipe, post a photo and tag @PumpAndCrunch on FaceBook or Instagram 🙂



Yours In Health,



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