Butternut Squash Soup
Butternut Squash Soup
Servings 6
Ingredients
- 1 medium butternut squash peeled and cubed
- 1 tbsp grass-fed ghee
- 3 large carrots peeled and diced
- 1 whole honeycrisp apple peeled and diced
- 2 cups chicken stock
- 2 cups water can add more
- 3/4 can pumpkin puree
- 1 can coconut cream
- 1 tbsp cinnamon
- 2 tsp chili powder
- 2 tsp nutmeg
- 1 tsp salt
- 1 tsp pepper
- 1/2 tsp garlic salt
- 1/4 cup pumpkin seeds
Instructions
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Peel, cube and dice butternut squash, carrots, and honeycrisp apple.
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In a stock pot add ghee over medium heat. Once ghee has melted add squash, carrots, and apple. Occasionally stir until all ingredients for 7-8 minutes. Add water and chicken stock. Bring ingredients back up to boil.
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Transfer ingredients to blender or use immersion blender to puree. Return back to stove on low heat.
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Once pureed, add pumpkin puree, coconut cream, and spices. Let simmer for 30 minutes. Stir every 5-10.
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In a separate pan toast pumpkin seeds over medium heat
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Serve warm and add seeds.
