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!
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