November 21, 2018
Coconut Milk Butternut Squash Soup with Original Crush
I’m OBSESSSSSED with butternut squash soup (understatement), but I found out that traditional versions of it were really high in calories and made with heavy cream (which usually makes me break out)— so I made a guilt free version that’s good for you inside and out!
✨Why I love this recipe✨
Butternut squash is packed with fiber, minerals, and vitamins A and C— and collagen (which I hope that we all know by now is great for our skin, but for those of you who don’t: collagen contains 18/20 amino acids our skin / hair/ entire body rely on). I make this soup for my friends and family when it hits this season— not only is it festive and perfect for Thanksgiving, it ticks off all the boxes of what makes the perfect soup: rich, creamy, sweet, and savory! And because you’re replacing the traditional heavy cream with coconut milk, and sugars with lucuma powder, it’s guilt-free!
1 original crush
3 tablespoons coconut oil
2 large white onions, finely sliced
1 to 2 garlic cloves, peeled and minced
1 butternut squash
3 cups bone broth (for homemade, see page 000; add additional collagen, if desired)
1 cup coconut milk
1-3 tbsp of lucuma powder (substitutes as sugar, so add more for sweet. FYI: the original crush includes 2g of lucuma powder already)
1 bay leaf
A pinch each of sea salt and black pepper
Pinch of grated nutmeg
1. Heat the coconut oil in a skillet and sauté the onions until softened.
2. Place the onions and all the rest of the ingredients, except the nutmeg, in a slow cooker or stockpot.
3. Bring to a boil, adding water if need be.
4. Lower the heat and simmer until the onion quarters become tender and almost disintegrate (but not quite). 5. Transfer the soup to a blender or food processor (or use an immersion blender) and puree until smooth.
6. Serve warm with a pinch of nutmeg.
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