Name: Organic Butternut Squash Soup Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: american
Ingredients: 2 tbsp coconut oil or grass fed butter; 1 large carrot, diced; 1 large stalk celery, diced; 1 medium onion, chopped; 1 medium squash cubed, skins and seeds removed; 1 tbsp fresh thyme; 4 cups chicken stock; 1/2 cup half and half or heavy cream; unrefined sea salt and pepper to taste; nutmeg

Description

This organic butternut squash soup is so delicious and hearty! It’s perfect for fall.

Ingredients

2 tbsp coconut oil or grass fed butter
1 large carrot, diced
1 large stalk celery, diced
1 medium onion, chopped
1 medium squash cubed, skins and seeds removed
1 tbsp fresh thyme
4 cups chicken stock
1/2 cup half and half or heavy cream
unrefined sea salt and pepper to taste
nutmeg

Instructions

In a dutch oven melt 2 tbsp of coconut oil or butter.
Add onions, carrots and celery.
Cook until onion are translucent (about 4 minutes).
Add butternut squash and stir well.
Add chicken stock,thyme and salt and pepper to taste and allow to cook another 30-40 minutes or until squash is tender.
With a stick blender (or a food processor) blend until smooth.
Whisk in half and half or cream.
Put in serving bowl and top with a little nutmeg.

Notes

Nutrition Info: Calories: 192.1 Fat: 9.1g Carbohydrates: 23.9g Protein: 6.2g

Nutrition

Serving Size: 1 cup