Prep
10
10
Cook
20
20
Ready in
30
30
Serves
4
4
Ingredients
- 1 medium butternut squash, peeled & chopped
- 1 Tbsp. virgin coconut oil
- 1-2 cups water
- 1 small white or red onion, diced
- 1/2 cup coconut milk (homemade or canned, no guar!)
- 1 Tbsp. non-GMO soy lecithin
- 2 tsp. fresh rosemary, chopped
- 1 tsp. dried thyme
- 1 tsp. turmeric powder
- 1 tsp. mineral salt
- 1 Tbsp. onion powder
- 1 Tbsp. virgin coconut oil
- 1 small package crimini mushrooms, sliced
- 2 clove garlic, minced
- 2 tsp. fresh rosemary, chopped
- Black pepper or to taste
Directions
- In a large pot over medium heat, sauté onion in 1 Tbsp. oil until translucent.
- Add the garlic and cook for about 1 minute, stirring until lightly browned. Add the remaining ingredients except mushrooms, garlic, and rosemary and put lid on pot. Simmer for 10-15 minutes or until squash is tender. Transfer ingredients to a high speed blend and blend until smooth. Transfer back to your pot.
- n the meantime, heat 1 Tbsp. coconut oil in a medium skillet or cast iron. Add mushrooms minced garlic, a pinch of salt and sauce until soft and mushrooms have released their liquids. Stir into blended soup.
- Top with coconut milk, chopped fresh rosemary, or avocado chunks if desired. Soup will keep in the fridge for 2 to 3 days.
