#HOWICOOK Recipe - Creamy Butternut Squash Soup
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!
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