You’ll love this new soup recipe and how easy it comes together!
1 CUP COCONUT MILK
1 TBSP COCONUT OIL
1 MEDIUM BUTTERNUT SQUASH (peeled, seeded, and chopped)
1 SWEET ONION, DICED
4 RED APPLES, peeled, cored, and diced
½ TSP GROUND NUTMEG
½ TSP GROUND GINGER
2 CUPS LOW SODIUM, ORGANIC CHICKEN STOCK
In large soup pot melt coconut oil. Add onions, sautéing until soft.
Add chopped squash and apples. Sauté at least 5 minutes, until it
starts to brown.
Add coconut milk, , chicken stock, and spices. Simmer about 20
minutes until all ingredients are softened.
Pour mix into blender and puree until smooth.