- One large butternut squash
- 2 tablespoons coconut oil or extra virgin olive oil
- 1 large onion, chopped
- 1 shallot, chopped
- 4-6 cloves garlic, crushed
- 3-4 stalks celery, chopped
- 1 can coconut milk
- 6 cups vegetable stock or chicken stock (you can make your own or if short on time, opt for an organic, low sodium packaged container)
- 2 teaspoons Himalayan salt or sea salt
- Cinnamon and nutmeg
- 1/2 cup chopped cilantro or parsley
- Raw pumpkin seeds for garnish, optional
- Preheat the oven to 425 degrees. Rinse the outside of squash and place in baking dish. Bake squash for about 35 minutes.
- Let it cool for a few moments, then scoop out the cooked flesh and add it to step 3.
- 2. In a large 8-quart stock pot, heat oil over medium heat, add onion and sauté for about 5 minutes, then add shallot and garlic, sauté for another 2 minutes more, stirring frequently.
- 3. Add the celery, squash, coconut milk and vegetable stock; cover and simmer over medium low heat for about 25-30 minutes or until squash is very tender.
- 4. After ingredients have simmered together, the next step is to blend the soup.
- If you have an immersion blender, you can keep everything right in the stock pot and blend. If not, transfer ladles of the soup into a blender and blend soup in batches until all has been pureed. If you prefer the consistency to be a little chunkier, then only puree half of it. Add salt to taste. Add fresh parsley or cilantro.
- 5. Serve in soup bowls and sprinkle a little cinnamon and/or nutmeg on top of the soup to a dash of sweetness. Cinnamon is supportive with maintaining blood sugar levels.
- 6. Garnish with pumpkin seeds.
*I love adding raw kale or arugula to bottom of soup bowl. The heat of the soup will naturally wilt the greens. This adds a contrast in texture and makes it even more nutritious!