Butternut Squash Soup

Enjoy the silky and velvety texture of butternut squash with this wonderful soup. You can also try adding 1⁄2 cup coconut cream to this recipe to achieve a richer and creamier texture.

Ingredients

Serves 4–6

3 tablespoons olive oil

1 medium white onion, chopped

1 large butternut squash (about 3 pounds), cut into square chunks

6 cups gluten-free chicken stock

1 tablespoon ground turmeric

11⁄2 teaspoons grated fresh nutmeg

Salt and freshly ground black pepper to taste

1. In a large soup pot over medium heat, heat the olive oil.
2. Add the onion and cook for 5 minutes, until translucent.
3. Add the squash and stir for 1 minute.
4. Add the chicken stock and cook over medium heat until the squash is cooked and tender, about 20 minutes.
5. Once the squash is cooked, place the cooked chunks in a blender. Add a little stock to make it easier to blend. Purée the squash.
6. Add the squash to the stock. Add the turmeric and nutmeg. Stir to combine the spices.
7. Add salt and pepper to taste. Serve immediately.