This recipe was inspired by Tara Stiles
This soup is just perfect for the fall and winter months. It’s warm, flavorful, healthy, and free of the top 8 allergens. What’s not to like?!
1 butternut squash
2 1/2 cups of homemade vegetable broth
3 stalks of organic celery (chopped)
1/2 onion (chopped)
1/2 can of organic full fat coconut milk
2 cloves of garlic (minced)
red pepper flakes
Puree or roast the butternut squash (note at the bottom if roasting). Oil a medium sized pot and add in garlic, celery, and onion. Sauté on a low setting, until the vegetables are soft. Add and stir in the rest of the ingredients and let cook for about 20 minutes. Serve.
Note- If roasting your butternut squash, cut the squash in half, take out the seeds and stringy stuff, wrap the two halves of squash in tin foil, and then bake in the oven at 400 degrees fahrenheit for 1 hour. When the squash is done, it should be very soft. Then with a fork, scrape out the squash.
Stir in ingredients
Let cook for a little bit while stirring occasionally.