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Silky Butternut Squash Soup

Yields4 Servings

 1 large or two small butternut squash, halved, seeds kept inside
 1 tbsp olive oil
 2 tbsp coconut oil
 2 sweet onions, diced
 1 tsp sea salt
 4 cups Vegetable or Chicken Broth (My favorite is Imagine Organic Vegetarian No-Chicken Broth Low Sodium)
 1 13.5 oz can coconut cream or coconut milk (not lite)

Preheat oven to 400F. Line a baking sheet with parchment paper.


On baking sheet, rub squash with olive oil on both sides and place flat side down.


Bake for about 45 minutes, or until squash is soft and slightly caramelized on the bottom.


While squash is cooking, in a large pot, add coconut oil, onions, and sea salt. Cook over medium-low for about 20 minutes, or until onions are starting to slightly brown. Stir often to avoid sticking.


Add broth to pot and cook for about 10 minutes then turn off burner.


When squash is finished cooking, scrape out seeds, set aside then scoop out the “meat” into the pot with onions. Discard skin. Be careful, as squash will be hot. **Seeds can be cleaned off and roasted for a snack.


In pot, add coconut cream and stir.


Transfer ingredients from pot to a high-powered blender. Blend until silky smooth. (This may need to be done in batches, as it will still be hot and you want to avoid the blender lid from blowing off. Trust me, this is not fun!)


Taste for salt and adjust as needed. If soup is too thick, you can add more water or broth as well.


Topping options: Trader Joe’s Thai Chili Almonds, cilantro, parsley, tamari almonds, toasted almond slices, or toasted cashews



Nutrition Facts

Servings 4