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Butternut Squash Soup


Prep Notes

>> Part of the Nancy Be Well 2015 Fall Detox


Yields

3 - 4 services

Ingredients

1 tablespoon coconut oil

1 yellow onion, chopped

1 pound (about 4 cups) butternut squash, cubed

2 carrots, chopped

4 cups water

2-3 sprigs thyme

Salt and pepper to taste

Directions

SAUTÉ VEGETABLES. Place a medium-sized pot over medium-high heat. Add oil and onions and sauté for 5 minutes or until soft and fragrant. Add the squash and carrots to the pot and cook another 3 minutes.

SIMMER UNTIL SOFTENED. Add water and thyme sprigs to pot and let simmer 15 minutes or until vegetables soften. Remove from heat and remove thyme. 

BLEND AND SERVE. Pour soup into a blender and blend until smooth. Season with salt and pepper and serve.

Notes