Sunday, June 17, 2012

Butternut Squash Soup

Serves: 6–8

2 T Coconut Oil, Organic
1 whole Onion, chopped
1 t Ground Cinnamon
1/2 t Ground Nutmeg
1 t Salt
1 whole Butternut Squash, peeled and chopped
1 qt Chicken Stock (Free Range, Organic)
  1. Sauté chopped onion in coconut oil in a large pot.
  2. Add in cinnamon, nutmeg, and salt.
  3. Add chopped butternut squash to pot, and pour in broth.
  4. Boil the butternut squash in the broth until tender.
  5. Puree soup in a food processor or high-speed blender until smooth.
  6. Garnish with a sprinkling of cinnamon and chopped walnuts (2 T).
The original recipe can be found at the 30 Day Intro to Paleo Meal Plan.

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