2) Butternut Squash Soup (2 of 5)
2) Butternut Squash Soup (2 of 5)
This is a great recipe and because it can be reheated easily can be enjoyed after Thanksgiving as well.
Ingredients:
- Three quarter cup of onion (chopped)
- Quarter to half tsp of cumin (ground)
- Quarter cup of coconut milk (unsweetened)
- Half cup of carrot (thinly sliced)
- Black pepper, Himalayan or Celtic salt to taste
- 2 tbsp of coconut oil
- 2 cups of chicken stock (free range)
- 1 butternut squash (large)
Directions:
First you have to scoop out the seeds and cut the squash in half. Now peel it and cut it into small 1 inch pieces. Put them in a large pot with onion and coconut oil over medium heat. Let them cook for about 5 minutes, and then add the pepper, salt, cumin, and carrot. Now cook for a minute, and then add the chicken stock and squash. Bring them all to a boil and reduce the heat to let them simmer for 20 minutes till the vegetables become tender. Now remove from heat and with a food processor or hand blender, puree the soup. Now put it back on heat and add the coconut oil for seasoning.