Butternut Squash Soup with Nutmeg
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  1. 1 butternut squash, peeled and cut in cubes
  2. 1 medium onion, thinly sliced
  3. 2 garlic cloves
  4. 1 can coconut milk
  5. 2-4 cups vegetable broth
  6. ½ teaspoon ground nutmeg
  7. Salt, pepper and cayenne to taste
  1. In a large stockpot sauté onion in 1 TBS coconut oil for 2 minutes
  2. Add chopped butternut squash and 2 cups broth then cook covered on medium/high until fork tender.
  3. Reduce heat to low and add remaining ingredients. Stir together until combined well. Add additional broth depending on the consistency you’d like.
  4. Transfer to blender and blend until smooth or use an immersion blender in the soup pot.
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