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.
1 butternut squash, peeled and cubed
1 onion, chopped
4 garlic cloves
3 cups water
Freshly ground sea salt and black pepper
Coconut cream, optional or heavy cream for non-paleo
Chives, finely chopped
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.
For a ketogenic lifestyle:
Instead of adding cream as a garnish, add 1 cup of heavy cream straight to the soup/blender.