Going Cavewoman: Butternut Squash Soup

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RECIPE REVIEW

This recipe was originally posted on Going Cavewoman.

YOU GUYS! First, I love goingcavewoman.com. The author, Monica McGuiness, is a boss lady.

Second, Tasia and I are both obsessed with this soup! It is so yummy and easy to make. Let’s be honest, who doesn’t want to throw a bunch of fresh ingredients in a bender and WA-LAH dinner!?

*See ketogenic substitutes and modifications at the end of the recipe.

INGREDIENTS:

1 butternut squash, peeled and cubed

1 onion, chopped

4 garlic cloves

Not Chick'n Stock Cubes

3 cups water

Freshly ground sea salt and black pepper

To Serve:

Coconut cream, optional or heavy cream for non-paleo

Chives, finely chopped

INSTRUCTIONS:

Brown onion in a pan with a little oil (coconut or avocado). 5-8 minutes.

Add remaining ingredients and cook until squash is soft. 20-30 minutes.

Blend with a hand whisk or a blender.

Add a tablespoon cream and a sprinkle of chives and serve.

RECIPE NOTES:

For a ketogenic lifestyle:

Instead of adding cream as a garnish, add 1 cup of heavy cream straight to the soup/blender.