Warm up with a comforting bowl of Butternut Squash Soup. This velvety soup combines sweet butternut squash with aromatic spices like cinnamon and nutmeg, all simmered in a rich broth. Sautéed onions and garlic add depth, while coconut oil adds a hint of richness. Puree until smooth for a delightful, Paleo-friendly dish that's perfect for cozying up on chilly days.
Ingredients
- 1 medium butternut squash, peeled, seeded, and cubed
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 tbsp coconut oil
- Salt and pepper to taste
Instructions
- Heat coconut oil in a large pot over medium heat. Add onion and garlic, and cook until softened, about 5 minutes.
- Add butternut squash, cinnamon, nutmeg, salt, and pepper, stirring to combine.
- Pour in the broth and bring to a boil. Reduce heat and simmer for 20-25 minutes, until the squash is tender.
- Use an immersion blender to puree the soup until smooth. Serve hot.
