Butternut Squash Soup
Cook Time 25 minutes
Servings 4
Ingredients
Ingredients
- 1 (2 to 3 pound butternut squash peeled, seeded and cut into 2-3 inch chunks
- 2 tablespoons coconut oil can use grass-fed butter
- 1 medium onion chopped
- 4 cups organic chicken stock or broth may use vegetable broth
- 1/2 tsp Nutmeg
- Himalayan sea salt and pepper to taste
Instructions
-
In a large pot melt coconut oil on medium heat. Add onion and some Himalayan sea salt and pepper. Sautee until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is very tender (a knife can easily pierce), about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. As an alternative, use immersion blender wand directly in the pot. Season with nutmeg, salt, and pepper. Serve.
Recipe Notes
Notes This is the perfect entree to your Thanksgiving meal or on a cold winter night! –