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Butternut Squash Soup


Prep Time

10 minutes

Prep Notes

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.

Cooking Time

5 minutes

Yields

4 servings

Ingredients

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

Directions

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!  

Notes

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.  

Credit

Sue Eull RN, INHC

Eullsheathcoaching.com