Butternut Coconut Soup
2fat
1starch
Cozy up with this Butternut Coconut Soup recipe. We love its unique flavor and simple ingredients that make for a delicious, warm dish!
about 1 cup 
30 minutesIngredients
4 servings
- Butternut Squash, peeled and cubed1 1/2 pounds
- Yellow onion, diced1/2 cup
- Celery, diced2 stalks
- Garlic cloves, minced3 cloves
- Thyme3 stems
- Fresh ginger, diced2 tablespoons
- Salt2 teaspoons
- Black pepper1 1/2 teaspoons
- Paprika2 teaspoons
- Lite coconut milk (14oz)1 can
- Chicken or vegetable broth (low sodium)2 cups
- Coconut oil2 teaspoons
Directions
- 1In a large pot, sautée onion, celery, garlic, ginger, salt and pepper in one tablespoon of coconut oil until softened, about 5 minutes.
- 2Add paprika, butternut squash, coconut milk, stock and thyme stems and bring to a boil for 10 to 15 minutes, or until squash is fork tender and beginning to break down.
- 3Puree with a hand blender (or very carefully in a regular blender).
- 4Serve with chopped parsley and a drizzle of coconut milk.
- 5Batch cooking note: can be kept in fridge for 5 to 7 days or frozen for up to a month!
