INGREDIENTS:
- 1 medium butternut squash, peeled de-seeded and cut into 1in. cubes
- 1 can full fat coconut milk
- 4 cups chicken bone broth, add more if needed
- 1 clove of garlic, minced
- 2 tablespoons fresh ginger, peeled and grated
- 1 small onion, diced
- Sea salt and black pepper to taste
- 1 tablespoon olive oil
- Nutmeg, for serving (or use any fresh herbs you have on hand)
MAKE:
Heat a large pot over medium heat. Add oil, onion, and saute for 2 mins. Add garlic saute for another 2 mins. (Stir often to avoid burning.)
Add chicken broth and bring to boil.
Add squash, coconut milk, salt, pepper and ginger. Stir.
Cover and turn heat down to a low boil. Cook for 15-20mins, until squash is fork tender.
Transfer to blender. Blend until desired consistency. (May need to blend in 2 batches or you can use an immersion blender)
Serve with a sprinkle of nutmeg on top.
