Dairy-Free Butternut Squash
So creamy, delicious and made with only clean, healthy ingredients!
- Prep Time: 5 mins
- Cook Time: 25 mins
- Total Time: 30 minutes
- Yield: 4-5 servings 1x
Ingredients
Scale
- 3 cups butternut squash (I just used frozen + pre-cubed)
- 1 medium/large carrot, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth or chicken bone broth
- 2/3 cup coconut milk
- 1 tbsp ghee (or other healthy oil)
- Salt + pepper to taste
Instructions
- Throw ghee, carrots + garlic in a large pot on medium-high and cook for about 4 mins.
- Add butternut squash + onions and cook for another 4 mins.
- Pour in chicken broth. Bring to boil, then simmer for 15 mins.
- Use an immersion blender or transfer to a blender and blend until smooth (may have to do 2 batches, keep a part of the top open since heat can make it explode)
- Transfer back to pot. Add in coconut milk and s+p and stir.
Notes
This recipe is for a thinner more slurpy type of soup, but if you want it to be thick just add less liquid.
Store in fridge for up to 3-4 days or freeze.