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Dr. Trevor Cates

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!
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Prep Time 25 minutes
Cook Time 30 minutes
Servings: 4 people
Course: Side Dish
Ingredients Method

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

Method
 

  1. 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.
  2. 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.