I made this for dinner tonight and it was absolutely delicious! Let me know what you think. Enjoy! ❤
1 Tbsp Coconut Oil
1 Tbsp Coconut Butter
1/2 Medium Onion, Diced
3/4 Cup Carrots, Diced
4 Cups Organic Butternut squash (I used Frozen, it was easier)
1 Quart Vegetable Stock
Salt, Pepper and Nutmeg to taste
1 Can of Coconut milk
Heat the Coconut Oil and melt the Coconut Butter in a large pot over medium heat. Cook and stir the onion in the Coconut Butter and Coconut Oil until almost tender.
Mix the Carrots and Squash into the pot. Pour in vegetable stock, and season with salt, pepper, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender.
With a stick blender, puree the soup mixture until smooth. Blend in the Coconut Milk. Return to the stove, and Heat through, but do not boil. Serve warm with a dash of nutmeg.
Note: If you do not have access to Frozen Organic Butternut Squash or you want to use up a fresh one, here is how to prepare it:
Slice Butternut Squash Lengthwise and scoop out the seeds. Place face down in baking dish, cover with 1 inch of water. Cover dish with foil and bake at 375 degrees for 30-45 mins.