Butternut Squash Soup

This post is the first of 16 that will run between now and Thanksgiving. I’ll be posting healthy Thanksgiving recipes, and then compiling them into a free menu plan with shopping list. If there is a favorite you want to see, tell me in the comments below!

Butternut Squash Soup is one of my fall favorites. It  is naturally sweet and filling, but also very easy to make a healthy version of.

Creamy Butternut Squash Soup Ingredients:

• 1 medium butternut squash
• 1 cup coconut milk
• 1 cup (plus more to thin) homemade chicken broth or stock
• 1 sweet onion
• 2 tablespoons of butter or coconut oil
• salt and pepper to taste
• 1/2 tsp nutmeg (or to taste)
• 1/2 tsp garlic (or to taste)
• sprinkle of thyme (optional)

How To Make It:

1. Cut top and bottom off of butternut squash and use knife to carefully cut remaining skin off.
2. Cut in half and scoop out seeds (they are great roasted!)
3. Chop squash into small cubes and dice onion.
4. In a large stock pot, melt the butter and add diced onion.
5. Saute 3 minutes until starting to soften and add squash.
6. Saute an additional 5 minutes until squash starts to brown.
7. Add coconut milk, stock, and spices and bring to simmer.
8. Simmer about 20 minutes until soft.
9. Use a blender or hand blender to puree until smooth.
10. Serve warm or make ahead to reheat for a fast meal addition.

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