This delicious soup is quite sweet, and the coconut oil gives it a wonderful roundness.

1 Butternut Squash, peeled and chopped
3 T coconut oil
3 Bartlett pears, chopped
1 1/2 cups Onion, thinly sliced
2 1/3 cups water
30 ounces low-sodium Vegetable Broth (purchased or make your own – see recipe on our site)
1/2 teaspoon Celtic or Sea Salt
1/8 teaspoon Fresh Ground Black Pepper
1 t garlic powder
1 t nutmeg – about a half a whole nut, grated

Preheat oven to 375°

In a large pot or dutch oven, sauté chopped pear and onion in coconut oil for approximately 10 minutes or until lightly browned. Add squash, water, broth, salt, pepper (add curry powder and cumin if including these ingredients).

Bring to a boil. Partially cover pot, reduce heat, and simmer 40 minutes until squash is tender. Puree in a blender or with an immersion blender.

 

 


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