Butternut Squash Soup Recipe
- 1 Medium Butternut Squash, diced
- 2 cups chicken stock
- 1 cup coconut milk (READ YOUR LABELS, you want less additives)
- 4 whole garlic cloves
- 2 tbsp coconut oil
- salt/pepper to taste
Preheat oven to 400 degrees. Toss diced butternut squash in coconut oil and add to baking sheet or pan and add garlic cloves and place in oven and roast until squash is tender (about 35 minutes). Remove from oven and place in saucepan and add chicken stock, simmering about 20 minutes.
Using an immersion blender or regular blender, blend butternut squash and chicken stock until smooth. Return mixture to saucepan (if using a regular blender) and add coconut milk and combine thoroughly. Next add salt/pepper to taste and heat on low until desired temperature.
This soup makes a great side to grilled chicken or other protein accompaniment to give you a punch of flavor and yummy cold weather soup goodness!
**Note – This is my interpretation of a recipe idea that came from Fast Paleo, a fantastic resource for all recipes #paleo!**