AuthorJill Gordon of Jill The Health Coach. Perfected & submitted by Patty Herman
Ingredients
Ingredients
1(2 to 3 pound butternut squashpeeled, seeded and cut into 2-3 inch chunks
2tablespoonscoconut oilcan use grass-fed butter
1medium onionchopped
4cupsorganic chicken stock or brothmay use vegetable broth
1/2tspNutmeg
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! –