Ingredients

Name: Creamy Butternut Mushroom Soup
Prep time: 10
Total time: 30
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

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.