Lunch or Dinner

Butternut Squash Soup

Butternut Squash Soup

Makes 6 servings
Each serving contains: 0 proteins, 1 carb, 2 veg, 0 fat

Ingredients:
  • 3 cups butternut squash – peeled & cubed
  • 1 1/2 cups granny smith apples – peeled & diced
  • 3/4 cup Vidalia onion – chopped
  • 3/4 cup carrots – shredded
  • 3/4 cup celery – chopped
  • 3/4 cup red pepper – chopped
  • 2 cloves garlic – chopped
  • 3 cups chicken broth
  • 1/2 can coconut milk
  • Sea salt & pepper - to taste
  • 1 Tbsp. coconut oil
Instructions:
  1. Add squash, apples, onion, carrots, celery, red pepper, garlic & chicken broth to large pot and simmer on medium heat until soft.
  2. Add coconut milk, salt & pepper to taste and simmer another 30 – 60 minutes
  3. Puree in a blender in batches
  4. Return to pot and stir in coconut oil
  5. Separate into 6 equal servings and enjoy.
Optional toppings/additions:
  • Feta Cheese
  • Plain Greek yogurt
  • Walnuts
  • Chives

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