Creamy Butternut Squash Soup
This creamy, warming Butternut Squash soup is so easy to make!
1 medium butternut squash
2 celery sticks
1 large potato
few garlic cloves
fresh ginger (to taste)
bone broth (or any stock)
spices of choice
Sauté chopped onion, celery, and carrot on medium heat for a few minutes. Add in garlic and ginger, wait until aromas are released. Add in the rest of the ingredients except coconut milk.
I cooked mine in Pressure Cooker for 12 minutes on soup setting. You can easily do it in a regular pot over medium heat for 15 minutes or until veggies are tender.
Once the ingredients are cooked through, add in 1/2 can of coconut milk and blend until creamy. I love serving this soup with lemon juice, greens, and avocado on top!
Easiest recipe ever, hope you like it as much as I do!
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