- 1 medium sized onion (or half a large one), chopped
- 32oz (4 cups) chicken broth (or bone broth)
- 1 butternut squash
- 1 tablespoon of coconut oil
- salt to taste
- nutmeg and pepper (optional – omit nutmeg for AIP)
- Chop the onion (no need to chop it particularly finely).
- Add 1 tablespoon of coconut oil to a large pot (large enough for more than 8 cups of liquid) and add the chopped onions. Sauté the onions on low heat.
- While the onions are cooking, chop up the butternut squash. I cut it into 1-inch thick slices and then take off the skin by chopping it off with a good knife. Then I cut the squash into roughly 1-inch cubes.
- When the onions turn transparent (approx. 5-10 minutes), pour in the 32 ounces of chicken or bone broth. Then add the chopped butternut squash and simmer on a medium heat for 1 hour.
- Now comes the hardest part (it’s really pretty easy). If you have an immersion blender, stick it into the pot and puree the cooked veggies to create the soup. (Try to keep the end of the stick immersed in the soup to prevent too much splashing.) If you don’t have an immersion blender, then you’ll need to take the softened veggies (squash and onions) out of the pot without the liquid, and place it into a blender or food processor to puree.
- Once pureed, season the soup with salt. Try a bit of the soup to see how much salt you want. If the butternut squash you used was very ripe, then your soup may be sweeter and therefore you might want less salt. You can also add pepper and nutmeg.
- Cook for another half hour and serve.