Cozy Fall, Butternut Squash Soup

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Cozy Fall, Butternut Squash Soup
Perfect for those self care postpartum days, this soup is simple enough to make fairly quickly OR to make things even easier, make a head of time and freeze in single serve portions!
1/2 tsp coconut oil
2 large garlic cloves
1/4 cup white onion, diced
1 butternut squash
32 ounces of vegetable broth
salt and pepper to taste
Cut your squash in half, length wise. Grease each side well with coconut oil.
Bake your halved butternut squash at 425 degrees on a baking sheet for about 40-45 minutes until fork tender.

Over LOW heat sautee onions and garlic in coconut oil (or olive oil). Cook until golden brown, about 5 minutes.

Scoop the squash out of each halve and transfer to a blender. Add the onions and garlic with their oils to the blender as well.

Add 1-2 pinches of salt and pepper and the vegetable broth to the blender. Blend all contents until smooth.

NOTE: Any blender should get this mixture fairly smooth but a vitamix blender or other high tech blender is necessary to get the smoothest soup like consistency.

Pour into bowls or nice cozy mugs. Top with Cinnamon, Fresh Thyme, and Pumpkin Seeds! ENJOY Mamas!

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