Butternut Squash Soup
A creamy butternut squash soup with a hint of apple and shredded chicken.
Ingredients
- 1 butternut squash, peeled and cubed
- 2 boneless skinless chicken breasts, cooked and shredded
- 1-2 tbsp coconut oil
- 1 yellow onion chopped
- 1 apple
- 1 inch fresh ginger root, peeled and finely chopped
- 2-3 cloves cloves of garlic, minced
- 3-4 cups vegetable stock adjust amount according to the size of your squash
- 1/2 can full fat coconut milk adjust amount accordingly
- 2-3 tsp fresh thyme
- 1/2 tsp ground coriander
- 1 tsp ground sage
- pinch of cardamom
- pinch of cinnamon
- 2 bay leaves
- sea salt, to taste
- black pepper, to taste
- 2 cups baby kale (optional)
Instructions
- Heat coconut oil in a pot over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Add ginger and spices and cook until fragrant, about a minute. Add squash, apples, vegetable stock, and bay leaves. Bring to boil. Cover and reduce to a simmer for about 20 minutes. Once veggies are tender, remove bay leaves and transfer about ¾ of the veggies with a ladle to a Vitamix or blender. Add in coconut milk. Blend until smooth. Transfer back into pot. Add shredded chicken or protein of choice. Let simmer for up to 30+ minutes, until flavors combine. Optional: Stir in baby kale right before serving. Note: Garam Masala is another spice that tastes wonderful in this soup.