Butternut Squash Soup

Yum

 

2014 pumpkin soup

Butternut Squash Soup

Ingredients:

  • 1 tablespoon coconut oil
  • 1 onion, diced
  • 2 garlic cloves, peeled and diced
  • ¼ teaspoon cayenne pepper
  • 1 medium butternut squash, peeled, seeded, and diced
  • 1 apple Granny Smith diced
  • 1 carrot, peeled and diced
  • 2 cups chicken broth
  • dash of salt and pepper
  • ½ cup coconut milk
  • dash of cinnamon and nutmeg
  • 1 small pumpkin (optional just used for presentation)
Directions:
  1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic. Saute until translucent and soft, about 5 minutes.
  2. Add the sage, thyme, and cayenne. Cook for 1 minute.
  3. Add the butternut squash, apple, carrot, broth, salt and pepper. Cover with a lid and bring to a boil. Turn heat down to medium, and boil for 15 minutes or until butternut squash is fork tender.
  4. Add the coconut milk and combine. Transfer mixture to a blender and puree until smooth, working in batches if you need to.
  5. serve in a pumpkin bowl (cut whole in top, rub coconut oil on the outside, place in oven on 375 for 30 mins)
  6. Serve with crispy bacon pieces and pomegranate seed

Find all our Gluten Free Recipes here

Butternut Squash Soup
 
Ingredients
  • 1 tablespoon coconut oil
  • 1 onion, diced
  • 2 garlic cloves, peeled and diced
  • ¼ teaspoon cayenne pepper
  • 1 medium butternut squash, peeled, seeded, and diced
  • 1 apple Granny Smith diced
  • 1 carrot, peeled and diced
  • 2 cups chicken broth
  • dash of salt and pepper
  • ½ cup coconut milk
  • dash of cinnamon and nutmeg
  • 1 small pumpkin (optional just used for presentation)
Instructions
  1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic. Saute until translucent and soft, about 5 minutes.
  2. Add the sage, thyme, and cayenne. Cook for 1 minute.
  3. Add the butternut squash, apple, carrot, broth, salt and pepper. Cover with a lid and bring to a boil. Turn heat down to medium, and boil for 15 minutes or until butternut squash is fork tender.
  4. Add the coconut milk and combine. Transfer mixture to a blender and puree until smooth, working in batches if you need to.
  5. serve in a pumpkin bowl (cut whole in top, rub coconut oil on the outside, place in oven on 375 for 30 mins)
  6. Serve with crispy bacon pieces and pomegranate seed

 

Comments

    Speak Your Mind

    *

    Rate this recipe:  

  1. It is 5 degrees here today, this recipe looks so warm and good. Thanks for sharing.