I've been meaning to post this recipe for at least a week now but caught up in the awesomeness of family in town for Thanksgiving and hoping our baby girl would come (due date is today!), which resulted in me slacking on getting around to it. I told a friend that I would post it tonight so I figured if I didn't get around to it, the baby would surely come, so here I am getting it done! A little positive pressure does wonders for me :)I REALLY love this recipe but I tend to forget about it until the weather starts to get cold. It's so creamy and has a slight kick to it. A nice touch you could add, is serving the soup with an extra little dollop of coconut milk in each individual bowl and/or some bacon bits on top!
Butternut Squash Soup
Ingredients
1 butternut squash
½ small onion, chopped
4 tablespoons coconut oil, grass-fed butter, or ghee
3 cups chicken broth
¼ teaspoon dried marjoram
1 tsp sea salt
¼ teaspoon ground black pepper and/or a pinch of cayenne (omit for a more sweet soup)
2 tsp ground cinnamon
1 can full-fat coconut milk
Directions
1. Cut butternut squash in half, remove seeds and bake flesh side up, with a small amount of water in the bottom of the baking dish at 400 degrees for 1 hour, or until tender. Or peel, slice & boil squash until tender.
2. In a medium pot, over medium-low heat, sauté onions in coconut oil/butter until translucent.
3. Put the sautéed onions, baked squash, broth, and spices in a blender and blend until smooth. If there is too much for the blender, mix it in two batches. The spices MUST be mixed in the blender, not just added to the pot later, or it won't be as wonderful... trust me on this one.
4. Return to saucepan, adding in the coconut milk and heat through. Do not allow to boil.
Makes 4-6 servings
