At the whisper of cooler weather..I jumped at the chance to make a Autumn Flavored Soup! So simple and comforting. No Dairy & is Primal/Paleo Friendly
Total Cook time: 1 hr ( I allowed extra time for it to cool before I ran it through my Blendtec)
Difficulty: 2/5
What you will need:
- 1 large Butternut Squash – peeled and chopped
- 1 large yellow Onion, – chopped
- 1 qt of Chicken Stock (Veg. stock would work too)
- 1 teaspoon Salt
- 1 teaspoon cinnamon (ground)
- 1 teaspoon nutmeg
- 2 Tbsp coconut oil
- Pecans (optional)
How it’s done:
- In a large pot (I prefer a deep Canning Pot when I make soup) Add your coconut oil & sauté onions until translucent.
- Add Butternut squash, Stock, Cinnamon, Nutmeg, and Salt
- Bring the pot to a boil, allow squash to cook until it is fork tender
- Once tender, I set it aside to cool slightly…I waited about 30 min… Run it through a food processor, blender, or Immersion blender to puree ingredients until smooth.
- Serve! Garnish with Cinnamon and pecans