This butternut squash soup. 😍 Less than 10 whole food ingredients, less than 20 minutes cooking time. My jam.
6 c butternut squash, peeled and diced (look for it in the freezer aisle, or peel 1 medium fresh and dice)
4 stalks celery, diced
1 small sweet onion, chopped
1 Tbsp coconut oil
1 can full fat coconut milk
2 tsp sea salt
1 tsp turmeric
1 tsp black pepper
1 Tbsp apple cider vinegar
4 c filtered water
Fresh parsley, hemp hearts to garnish
Sauté celery, onion and celery in a large soup pot with coconut oil until aromatic.
Add remaining ingredients. Bring to boil, reduce to a simmer, cover and cook an additional 20 minutes, or until squash is tender.
Remove from heat. Puree using a immersion blender, or transfer to a traditional blender. Top with fixings.
Top with freshly chopped parsley and hemp, 1-2 Tbsp hemp hearts for a protein punch.
Makes 4-6 servings to warm the soul.