Since this is the second time I am writing this (thank you stupid weebly), all my wit was used up in the first round. But hey, who doesn't love butternut squash soup?? I was craving it and thought it was the perfect make-ahead lunch meal!!
8 cups butternut squash, cubed
3 tbsp olive oil
1 onion, diced
2 carrots, diced
2 celery stalks, diced
2 garlic cloves, minced
1 tsp herbes de Provence
1 can coconut milk, just the
Salt & pepper, to taste
8 cups bone broth (or stock)
1. Over medium heat, sauté onions, carrots, celery and garlic until translucent.
2. Add in herbs, butternut squash, and broth.
3. Simmer for 30 minutes and the purée until smooth.
4. Add in coconut cream and season to taste.