butternut squash soup

Butternut Squash Soup

Serves: 8

-3 cups butternut squash, cubed
-1 cup coconut milk
-1 cup (plus more to thin) low sodium chicken broth
-1 sweet onion, diced
-2 tablespoons coconut oil
-salt and pepper to taste
-1/2 tsp nutmeg 
-1/2 tsp garlic 
-sprinkle of thyme 
1. In a large stock pot, add diced onion.
2. Saute 3 minutes until starting to soften and add squash.
3. Saute an additional 5 minutes until squash starts to brown.
4. Add coconut milk, stock, and spices and bring to simmer.
5. Simmer about 20 minutes until soft.
6. Use a blender or hand blender to puree until smooth.
7. Serve warm and enjoy!