Simple Butternut Squash Soup Recipe
4 cups peeled, cubed and roasted butternut squash
1 medium size apple, peeled, cored and cubed (we used Granny Smith)
½ large yellow onion, diced
1 tbsp. coconut oil
4 cups chicken broth
1 can coconut milk (we used Trader Joe's brand)
1 tsp salt (or more to taste)
Preheat oven 425 degrees
Place peeled, cubed butternut squash on a large cookie sheet and sprinkle with cinnamon.
Roast for 30 minutes
Meanwhile, in a large skillet saute apple and onion in coconut oil and a few dashes of salt for 7-10 mins or until brown and softened.
Add broth, coconut milk, and squash to the skillet with the apple and onion and bring to a boil (or transfer to a pot to fit all).
Reduce heat and simmer uncovered for 20 mins. Stir in salt to taste. (about 1 tsp.)
Use an immersion blender or transfer soup (carefully) to a high-speed blender or food processor and blend until soup is smooth and creamy.
Top with bacon and green onions.
Enjoy with crusty bread or a grilled cheese!
Simple Butternut Squash Soup - Who knew making thick and creamy soup could be this easy and delicious? YUM! Check out the recipe at http://simplegreenmoms.com/simple-butternut-squash-soup-recipe-paleo/
Sunday, July 23, 2017 - 10:30am