By Stephani Stotz
We are so excited to share this soup recipe as it is one of our favorites to make! It is super simple ot make, and is very creamy and delicous. Butternut squash is rich in vitamins and minerals, like vitamin A, vitamin C, manganese, potassium, vitamin E, and several B vitamins. Be sure to add this nutrient dense soup to your recipe collection!
1 large butternut squash, peeled and chopped into large cubes
1 large yellow onion, chopped
2 cups organic coconut milk
1-cup defatted bone broth (sub for 1-cup coconut milk if preferred)
3-tablespoons extra virgin, cold pressed coconut oil
2 teaspoons himalayan pink salt
In a large pot, melt the coconut oil over medium heat and add the onion + salt and saute for about 5 minutes. Add the coconut milk, bone broth, and the butternut squash cubes. Cover the pot and boil over medium-high heat for 20-30 minutes. Next, add all contents to a blender (we used a Vitamix) and blend thoroughly. Pour into your favorite bowl, sprinkle nutmeg on top and more salt (if needed). Enjoy! Makes 4-6 servings.