Butternut Squash 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:
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic. Saute until translucent and soft, about 5 minutes.
- Add the sage, thyme, and cayenne. Cook for 1 minute.
- 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.
- Add the coconut milk and combine. Transfer mixture to a blender and puree until smooth, working in batches if you need to.
- serve in a pumpkin bowl (cut whole in top, rub coconut oil on the outside, place in oven on 375 for 30 mins)
- Serve with crispy bacon pieces and pomegranate seed
Yummm. Can’t wait to try this. Looks delicious. I’m pinning it!
It is 5 degrees here today, this recipe looks so warm and good. Thanks for sharing.