#HOWICOOK Recipe - Creamy Butternut Squash Soup
September 20, 2016
Creamy Butternut Squash Soup
6 cups - 1/2 gallon chicken broth
2 lbs. butternut squash, medium dice
2 tsp. salt
1 tsp. black pepper
1 tsp. thyme (dry or fresh)
1/4 cup coconut milk
In a large pot, bring all ingredients except coconut milk to a boil, reduce heat and cook until squash is fork tender.
Transfer into blender to purée. Return to pot and cook soup to a thick creamy consistency.
Add coconut milk, adjust seasoning with S&P. Serve with leftover potatoes, and chicken from last nights feast!
#howicook #askchefrichard #premadepaleo #septemberwhole30
Leave a comment
Comments will be approved before showing up.