Butternut Squash Soup

By: Esther Vasa

Butternut Squash Soup
You can find a million butternut squash soup recipes out on the internet and then many reasons why this soup is the best in the world. This recipe though has been my favorite because am lazy and I don't like to spend too much time cooking. It is a paleo style soup. You can modify it to your liking.

  • Butternut Squash - 1
  • Carrots - 3
  • Onion - 1
  • Celery Sticks - 3
  • Parsley - few sprigs
  • Coconut Milk - 1/2 cup
  • Homemade Bone Broth - 2 cups or more
  • Turmeric - 1 heaped teaspoon
  • Salt and Black Pepper to taste
  • Ghee or Coconut Oil - 1 tsp
  • Preheat the oven to 400F.
  • Wash and poke the squash randomly, put it on a baking tray and stick the tray in the oven for 20 minutes.
  • In the meantime, roughly chop carrots, onions and celery sticks and set aside.
  • After the twenty minute period, add carrots, onions and celery sticks to the squash and push the tray into the oven for another 20 minutes. Check for doneness.
  • In a power blender, blend parsley and the baked contents in batches by adding coconut milk and bone broth.
  • Add the contents to a soup pot. Mix in ghee or coconut oil, freshly ground pepper and salt. Cook it for another 10 minutes.
  • Garnish with fresh grated coconut or desiccated coconut and enjoy the soup right away.