Butternut Squash Soup
By: Stephie "The Superfood Goddess"
(Makes 6 small servings)
Servings: 6 servings
Ingredients
- 4 cups Butternut Squash cubbed or about 1 Butternut Squash (cut in half, baked, and insides scooped out).
- 1 Tablespoon Coconut Oil
- 1 Shallot chopped
- 2 Garlic Cloves minced
- 2-3 Cups Vegetable Broth
- 2 Tablespoons Amino Acids I like Braggs or Coconut Aminos
- 1/2-1 can light Coconut Cream
- Pinch of Organic Ginger seasoning about 1/8 teaspoon, or more to taste
- Optional: Add 1 teaspoon Thyme while cooking.
Instructions
- ~Sauté shallots, oil, and garlic for five minutes.
- ~If using store bought cubed butternut squash, add and stir/sauté for 10 minutes on medium heat.
- -If you are using baked butternut squash, you can just add the baked butternut squash at the end, with all the other ingredients to the blender or soup pot.
- ~Add the rest of the ingredients to the sautéed butternut squash and simmer with the top on low for 20 minutes.
- ~Let soup cool and Throw in a blender or a food processor or you can use a and immersion blender, to get it creamy.
- ~Optional: Top with extra coconut cream or pumpkin seeds.