This is one of our favorite recipes, especially on cold winter days. We were made this recipe by our friend Becky when our youngest was born.
Butternut Squash Soup…so creamy without the cream.
About 90 minutes prep/cook time.
1. Coconut Oil (enough to cook veggies and coat squash)
2. 1 Medium butternut squash, halved lengthwise, de-seeded.
3. Salt and Pepper to taste
4. 1 Medium onion, chopped
5. 2 stalks celery, chopped
6. 2 carrots, chopped
7. 2 garlic cloves, minced (or more if you like garlic)
8. 6 cups chicken broth or veggie broth, divided
Preheat oven 400 degrees.
Oil sliced surface of squash with coconut oil and sprinkle salt and pepper on top.
Roast squash for about 45 minutes or until tender. Allow to cool so you don’t burn your hands when scooping out contents. Scoop out squash from the shell and put aside.
In large pot over medium-high heat, add coconut oil, celery, onion, carrot, and season with a pinch of salt. Saute until tender (about 10 minutes). Add garlic and saute for 2 minutes.
Add the squash and stir.
Add 4 cups of broth and bring to boil.
Reduce heat to low and cover and simmer until soft (about 30 minutes).
Remove from heat and puree with blender.
Add additional broth to get desired consistency.