Coconut Butternut Squash Soup!


I absolutely love soups!  It’s a great way to cook once and eat 3 or 4 times! If you are short on time, soups, chilis and stews are the way to go! Winter time is a great time to cook these warming soups. They fill you up with nutritional goodness, and you can store them in mason jars when you need to be on the go. This is one of my new favorites. A little or a lot spicy (depending on how you like it) and you can drink as is or add extra protein on top! For the Vegans out there, toasted pumpkin seeds work great. For the Paleo peeps, you can easily add your clean animal protein, such as pastured chicken or turkey or wild caught crab meat. Either way, this is DELICIOUS!

Butternut Squash Soup





1 tablespoon extra-virgin olive oil
1 onion, minced
1 clove garlic, minced
1 teaspoon ginger, minced
2 cups water
½ cup canned coconut milk
1 teaspoon salt
¼ teaspoon red pepper flakes
1 bay leaf
2 cups fresh or frozen cubed butternut squash

ASSEMBLE THE SOUP. Place a large pot over medium-high heat. Add oil followed
by onion. Sauté for 3 minutes. Add garlic and ginger and sauté for 1 minute.
Add 2 cups water, coconut milk, salt, red pepper flakes, bay leaf, and squash.
Bring the pot to a boil. Cover, reduce heat, and simmer for 20 minutes or until
squash is tender. Stir occasionally.

BLEND THE SOUP. Remove the bay leaf and place squash mixture in a blender.
Note- Remove center piece of blender lid to allow steam to escape. Secure
blender lid on blender. Place a clean towel over opening in blender lid to avoid
splatters. Blend until smooth and serve.

*If you want it extra spicy, try adding a squirt of Sriracha!

Looking for more CLEAN, VEGAN, OR PALEO recipes? I have my ROCKIN’ WELLNESS WINTER PROGRAM going on right now! I would love to meet you and help you reach your Health goals!