Butternut Squash Soup
Serves 4
10 mins prep
40 mins cook
50 mins total
If you feel like you can’t enjoy festive fall foods because of the number of carbohydrates in them, then you’ll love this low carb butternut squash soup!
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Preheat the oven to 400º F.
Arrange the butternut squash, carrots, onion and garlic in a tray and drizzle with coconut oil. Season with salt and pepper.
Bake for 25-30 minutes, or until veggies are brown.
Transfer veggies to a pot and add the vegetable broth, turmeric and bay leaf.
Cook for 10 more minutes or until all flavors blend.
Remove the bay leaf, and use an immersion blender to process into a thick cream.
Add the coconut milk to your taste.
Serve with more coconut milk, fresh herbs and seeds.
