Butternut Squash Soup

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Vegetables Soups

10 minutes

In a medium saucepan cook the butternut squash until tender. Set aside to cool slightly.

Fresh or frozen organic butternut squash works well for this recipe.

5 minutes

4 servings

4 C. butternut squash, cooked (see prep notes)

1 medium yellow onion

1 13.5 oz. can full-fat coconut milk

1 tsp. salt

3 garlic cloves

Place slightly cooled butter squash, yellow onion, coconut milk, salt, and garlic into Vitamix.

Turn on machine starting with a medium setting to blend ingredients for one minute.

Once above step is complete turn machine to the highest setting. Blend for 5 minutes or until steam rises from the lid.

Pour into 4 individual soup bowls. Serve!

The full-fat coconut milk provides a creamy taste and texture for the soup. Additionally, choose a brand free from guar gum or xantham gum.

This is a very simple soup recipe that can be made to be served the same day or as a make-ahead soup. Stores in the refrigerator for 1 week.

Dairy and Gluten free.

Sue Eull RN, INHC

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