Soupful Sunday

The torrential downpour has me wanting to tuck myself deep into my couch cushions, pile layers of blankets on top of me and watch Elf on repeat. Only one thing would get my ass off the couch and that would be to eat. The perfect thing to have on a rainy day is soup. And soup is what I had. Check out the homemade butternut squash soup below. SUPES delish.

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Soupful Sunday

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 5
  • Difficulty: easy

Ingredients:

  • 4 lbs cubed butternut squash
  • 2 gala apples
  • 1 sweet onion
  • 1 tbsp coconut oil
  • 2 tbsp dried sage
  • 1 carton of chicken stock
  • 1 can of coconut cream
  • salt & pepper to taste

Directions:

    1. Roast butternut squash at 400 degrees for 40 minutes
    2. Sautee apples and onion with coconut oil and sage until apples become semi-soft
    3. Add the squash and carton of chicken stock and boil then simmer for 15 minutes
    4. Use an immersion blender to puree (I used a food processor)
    5. Then add coconut cream (I didn’t have this so I went without it.  I know, ghetto.  But still tasted good)
  1. BOOM. DONE.

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