Butternut Squash Soup
Ingredients
-
2
tablespoons
coconut oil or olive oil
-
1
medium
onion, diced
-
1
large
butternut squash, peeled, seeded and diced into 2-inch cubes (about 5 cups)
-
4
cups
water or chicken stock or bone broth
Instructions
- Warm the oil in a large soup pot over medium heat.
- Caramelize the onion by sautéing for 10-15 minutes until golden brown.
- Add the squash cubes and cook for 10 minutes until they are barely soft.
- Pour the water or stock over the squash mixture.
- Bring to a boil and then simmer for 10 minutes.
- Puree the soup in small batches in a Vitamix, starting on low and gradually increasing to high speed until smooth.
- Serve the soup.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
10g
Total carbohydrates
40g
Total protein
3g
Sodium
20mg
Cholesterol
0mg
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