Butternut Squash Soup

This creamy soup makes a great appetizer or a satisfying lunch on a cold damp spring day.

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Serves: 4          Prep Time: 20 mins          Ready In: 50 mins

Ingredients:

  • 1 butternut squash
  • 2 tbsp coconut oil
  • 1 onion, diced
  • 2 stalks of celery, chopped
  • 1 apple, peeled, cored & cubed
  • 2 tsp of nutmeg
  • 2 cups of vegetable broth
  • 1/2 can of coconut milk

Directions:

  • Preheat oven to 350 and bake squash for 20 minutes on each side
  • Meanwhile, chop and prep veggies.
  • When squash is just about done, heat coconut oil in a large pot
  • Saute onions, celery, apply and nutmeg and saute for approximately 5 minutes
  • Remove squash from oven and cup lengthwise in half. Scoop out the seeds. Cut into smaller pieces, remove skin and add to pot, along with 2-3 cups of vegetable broth.
  • Simmer on low heat for 10 minutes.
  • Remove from heat and puree in a blender.
  • Transfer back to pot, add coconut milk, stir and serve.
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About Carol Marie

Student of Life. Elementary Teacher. Food lover. Avid Outdoors Woman. Proud Newfie. Animal Lover. Yogi. Musician. View all posts by Carol Marie

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