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| Prep Time | 10-15 minutes |
| Cook Time | 30-40 minutes |
| Servings |
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Ingredients
- 1 pc squash butternut (medium sized)
- 1 pc yellow onion (medium sized)
- 1 tbsp coconut oil
- 3 cups chicken Optional: vegetable broth
- 1/2 cup coconut milk whole
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp nutmeg
Instructions
- Preheat oven to 400 degrees.
- Cut the squash in half lengthwise. Remove the seeds and place the squash on a baking sheet cut side down.
- Bake for 30 minutes until the squash is very tender.
- Chop the onion and saute it with oil until browned.
- Scoop the flesh of the butternut squash out of the skin and place in blender with onions, milk, broth, and spices.
- You may wish to split the soup into different batches before blending. Puree until smooth and pour into large saucepan.
- Simmer for a few minutes to warm, and serve.
- You may serve with a swirl of coconut milk and a sprinkle of nutmeg or chives.
