Here is a quickie blog post featuring butternut squash soup......there are many ways to make squash soup and you really can't go wrong. You can keep it simple or jazz it up...but anyway you cut it it is super fast and super easy. Here is what I did:
First I minced a large onion, an inch of fresh ginger and 2 cloves of garlic. Next, I sauteed all of that in about a TBS of coconut oil. Then I took 2 medium butternuts and cut, peeled, seeded and chopped them up and
I tossed them in the pot with the onion mixture, stirred them around a bit and
I added all the homemade chicken stock that I had which was about 5 cups.
Store bought chicken or vegetable stock can also be used if you prefer.
Serve warm and enjoy!
To view a printable version of this recipe click here