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.