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)
- Sauté chopped onion in coconut oil in a large pot.
- Add in cinnamon, nutmeg, and salt.
- Add chopped butternut squash to pot, and pour in broth.
- Boil the butternut squash in the broth until tender.
- Puree soup in a food processor or high-speed blender until smooth.
- Garnish with a sprinkling of cinnamon and chopped walnuts (2 T).