It's just in time for the cold weather! We thoroughly enjoyed this soup along with some broiled salmon. I hope you love it too!
Butternut Squash Soup
1/2 small onion, chopped
3 T coconut oil
1 butternut squash
6 cups water
2 tsp chicken bouillon
1/4 tsp dried marjoram
1/4 tsp ground black pepper
1/8 tsp ground cayenne pepper
1 can full-fat coconut milk
2 tsp salt
1 tsp cinnamon
In a large saucepan, saute onions in coconut oil until tender. Add squash, water, bouillon, & all spices. Bring to a boil and cook 20 minutes, or until squash is tender.
Puree squash in a blender or food processor until smooth. Return to saucepan, add coconut milk, and heat through. Do not allow to boil. Serve and enjoy!
During the summer we make this on our grill but since it's been colder we broiled it.
1 lb Wild Salmon
2 T of butter, ghee, or coconut oil
Preheat over to a low broil setting.
Place thin slices of butter/ghee/coconut oil in a baking dish. Put the salmon in the dish and sprinkle, to taste, with sea salt and rosemary. Add more thin slices of butter/ghee/coconut oil on top of the salmon and top with slices or lemon.
Broil on low for approximately 12-15 minutes.
Still holding on strong with a sugar-free week? You're almost there! I know it's tough but you can definitely do it! I love how free I feel when I steer clear of sugar. How has it made you feel this week?