Butternut Squash Soup
Ingredients
- 1 large butternut squash peeled and cubed
- 4 tablespoons of grass-fed butter you can sub coconut milk, or coconut oil, or almond milk
- juice of 2 whole limes
- zest of 1 whole lime
- 1/2 teaspoon salt
Instructions
- Steam your squash in a large stock pot of water
- (Optional) You can also roast your squash in the oven at 400 degrees until fork tender for a different flavor profile
- Continue to steam until you can easily pierce your squash with a fork
- At that point, drain your squash using a colander
- Add all your remaining ingredients and either blend or process until smooth or use a hand mixer in your mixing bowl
- Serve warm and enjoy
Notes
Squash vary in size, my squash once cooked and pureed yielded me 6 cups of mashed squash. Gauge the amount of ingredients in your soup off that number. If you have 6 cups pureed then follow the recipe exactly, if you have less adjust to your taste or more adjust