Butternut Squash Soup

December 4, 2017

There is nothing quite as delicious as a warm bowl of soup on a cold evening. The only thing that makes it more delicious is when it comes together in 30 minutes or less!!!


Today's recipe is a nutrient-dense, quick and easy soup recipe, that is sure to hit the spot as we move into winter. Bonus- it also makes great leftovers!


So without further ado! Here is Butternut Squash Soup!



Serves 4


2 Tbsp Coconut Oil

1 Med Onion, chopped

1 Garlic Clove, chopped

2 lbs Butternut Squash, chopped

1 32-oz package Vegetable Broth

1 Tbsp Pumpkin Pie Spice


Melt coconut oil in a large soup pot over medium heat. Add chopped onion and garlic. Saute for about 5 minutes until fragrant. Add butternut squash, vegetable broth, and pumpkin pie spice. Simmer for 15-20 minutes until fragrant.


Transfer contents of the pot to a high speed blender and blend until smooth. (You may need to work in batches) You can also use an immersion blender. Serve warm


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