Creamy Butternut Squash Soup
This soup is an excellent complement to green beans and mashed potatoes – It's also great for leftovers since it stores well and it's easy to reheat and enjoy!
Ingredients
- 1 butternut squash
- 2 tbsp coconut oil
- ¾ cup chopped onion
- ½ cup thinly sliced carrot
- ¼ – ½ tsp ground cumin Celtic or Himalayan salt and black pepper to taste
- 2 cups free-range chicken stock
- ¼ cup unsweetened coconut milk
Instructions
- Cut the squash in half and scoop out the seeds. Peel the squash and cut into 1-inch pieces. In a large pot, heat coconut oil, and onion over medium heat. Add and cook for about 5 minutes. Add the carrot, cumin, salt, and pepper.
- Cook for a minute, and then add squash and chicken stock. Bring to a boil, reduce heat and simmer for about 20 minutes, until the vegetables are tender. Remove from heat and puree the soup with a hand blender or food processor. Return to heat, add the coconut milk, and season to taste.