I love making this soup because it is so easy! The most challenging part is peeling and cutting the butternut squash though! I found that Costco has peeled and precut squash and this soup became a staple in our house during fall season. Sometimes I add a tiny dash of cayenne pepper to bring out the fire and add more flavor. But be careful if you decide to do that! A tiny bit of cayenne pepper goes a LONG way!
1 Tbsp avocado oil
1 medium onion chopped
3 cloves garlic, minced
5 cups peeled & chopped butternut squash
sea salt to taste
1 can full-fat coconut milk (14 ounces)
2-3 cups bone or chicken broth
1/4 tsp ground cinnamon
roasted pumpkin seeds and coconut milk for garnish (instead of sour cream) – omit for AIP diet.
Add oil, chopped onion, and garlic to a large pot set on medium-high heat. Sauté for 5-8 minutes, stirring frequently.
Add chopped butternut squash and seasoning to the pot.
Add coconut milk and bone broth to the pot and bring it to a low boil over medium heat.
Reduce heat to low, cover, and simmer for 15-20 minutes. The squash should be tender once cooked through.
I personally do not use an immersion blender as it does not blend the butternut squash enough. I also stay away from pouring hot liquids into my plastic Blendtec.
Cool off the soup to room temperature, transfer soup to a blender and purée on high until creamy and smooth.
Pour soup back into the large pot. Reheat if ready to eat it, if not – put the pot into the fridge.
Garnish with roasted pumpkin seeds and coconut milk and serve!
Zhanna Tarjeft, FNP is a certified Functional Medicine Practitioner and a founder of Sprouts Health Functional Medicine Practice in Gilbert, Arizona. Her articles are a matter of personal opinion and do not constitute direct medical advice. All conditions are unique and require the direct review and care of your own physician. To book an appointment with Zhanna Tarjeft contact her at (480) 550-9551
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