A nourishing, indulgent, and filling soup.
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.
