It’s Fall and Officially Soup Season … Squash is in full bloom so why not make a delicious simple Soup Recipe that whole family will love!
Ingredients
2 cloves of minced garlic
medium chopped yellow onion
2 T grass fed butter or ghee
6 cups butternut squash ( I used frozen pre cut squash)
15 oz chicken or veggie broth
2 tsp of cinnamon
⅛ tsp nutmeg
1 15 oz can full fat coconut milk
1/4 tsp of cloves
Top with pumpkin seeds, dried cranberries or chives for garnish
Directions
In large pot, bring broth, squash, cinnamon, nutmeg, and cloves to boil.
Simmer for 15 minutes or until butternut squash is very tender (about 15 minutes).
While squash is simmering, sauté onion in a small pan with garlic and butter till soft.
When squash has cooked for 15 minutes add sautéed onions and coconut milk to squash mixture, stir.
Throw it into a vitamin or blender and puree until smooth.
You may have to split into portions to fit your blender (or use a hand held immersion blender). Return to pot and heat.
Garnish with chives and toasted pine nuts.
*Fit Chic Tip .. I add cooked sausage and bacon bits to my left over soup and my husband was in heaven.
Enjoy!
Fit Chic