Butternut Squash Soup

Butternut Squash soup is perfect for fall weather and definitely one of my favorites.  I started making this recipe a couple years ago complements of my friend, Kristi Attaway (from www.shiftmastery.com).  Every time I share it with friends and family, I get rave reviews.  You HAVE to try it!

Prep time: 15 minutes

Cook time: 35 minutes

1/2-1 medium yellow onion (chopped small)

1 rib of celery (chopped small)

1 carrot (chopped small)

2 T coconut oil

1 medium sized butternut squash (peeled and chopped small)

1-2 tart green apple(s)- peeled, cored, chopped (squash to apple is 3 to 1 ratio)

3 cups low sodium chicken broth

1 cup water

Pinches (to taste) nutmeg, cinnamon, cayenne, salt and pepper


1.  Use a large sauce pan over medium-high heat and melt coconut oil.

2.  Add the onion, celery and carrot and saute for 5 minutes, taking care to turn the heat down if the vegetables begin to brown.

3.  Add squash, apple, broth and water.  Bring to a boil.  Cover, turn the heat down to a simmer and cook for 30 minutes or until the squash and carrots soften.

4. Add salt and spices, puree in blender, and return to clean pot.

TIP: Chop vegetables super small and they will cook faster.  For a different taste, add a couple smoked paprika dashes at the end of cooking.



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