Ingredients
- 1 (2 to 3 pound) butternut squash, peeled, seeded and cut into 2-3 inch chunks
- 2 tablespoons coconut oil (can use grass fed butter)
- 1 medium vidalia or sweet onion, chopped
- 4 cups organic chicken stock or broth (may use vegetable broth)
- 1/2 tsp Nutmeg
- Himalayan sea salt and pepper to taste
Directions
In large pot melt coconut oil on medium heat. Add onion and some Himalayan sea salt and pepper. Sautee until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is very tender (knife can easily pierce), about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. As an alternative, I use an immersion blender wand directly in the pot until smooth. That means less to wash which is my fave:).
Season with nutmeg, salt, and pepper. Serve.
Tips
Pro tip–buy pre-cut up organic butternut squash. I often buy mine from Costco and it is a major time-saver!
Notes
This is the perfect entree to your Thanksgiving meal or on a cold winter night!
