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.
Yields 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