A nourishing, indulgent, and filling soup.

Prep Time30 minsCook Time30 minsTotal Time1 hr

Ingredients
 2 tbsp Organic Coconut Oil or Olive Oil
 1 Carrot, diced
 1 stalk Celery, diced
 1 Onion, diced
 4 ½ cups Butternut Squash
 4 cups Organic Chicken Broth
 ½ tsp Sea Salt
 ½ tsp Black Pepper
 6 oz Coconut Milk, full fat
Additional Ingredients (choose one)
 ½ tsp Fresh Thyme, chopped
 1 tsp Curry

1

Saute carrots, celery and onion in coconut oil for about 6-8 minutes until soft.

2

Add squash, chicken broth, and spices, and bring to a boil.

3

Simmer for about 20 minutes until squash is tender.

4

Add in coconut milk (optional).

5

Puree in batches in blender and return to pan. Heat and serve.

Additional Notes:

Check out our Winter Squash Gets an Upgrade Blog Post.

Ingredients

Ingredients
 2 tbsp Organic Coconut Oil or Olive Oil
 1 Carrot, diced
 1 stalk Celery, diced
 1 Onion, diced
 4 ½ cups Butternut Squash
 4 cups Organic Chicken Broth
 ½ tsp Sea Salt
 ½ tsp Black Pepper
 6 oz Coconut Milk, full fat
Additional Ingredients (choose one)
 ½ tsp Fresh Thyme, chopped
 1 tsp Curry

Directions

1

Saute carrots, celery and onion in coconut oil for about 6-8 minutes until soft.

2

Add squash, chicken broth, and spices, and bring to a boil.

3

Simmer for about 20 minutes until squash is tender.

4

Add in coconut milk (optional).

5

Puree in batches in blender and return to pan. Heat and serve.

Creamy Butternut Squash Soup