Butternut Squash Soup

Source: paleomagonline.com
Course: Lunch
Preperation time: 10min
Cooking Time: 30min
Serves: 6

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
1/2 Teaspoon Black Pepper 0 0 0 0 0 0 0 0
5 Pound(s) Butternut Squash, Peeled and Cubed 4 4 44 44 0 0 170 170
2 Fresh Leek(s), Chopped 0 0 4 4 0 0 18 18
2 cup(s) Sweet Potato, Peeled and Cubed 1 1 9 9 0 0 38 38
1 Teaspoon Sea Salt 0 0 0 0 0 0 0 0
5 cup(s) Vegetable Broth 0 0 3 3 0 0 10 10
1/2 cup Coconut Milk(s) 0 0 1 1 5 5 46 46
2 Tablespoon(s) Coconut Oil(s) 0 0 0 0 5 5 39 39
Total: Approximate Nutrition Info, Per Serving: 5 61 10 322
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Instructions

  1. Heat oil over medium high heat.
  2. Add squash, sweet potato, salt and pepper to pot.  Saute 3 minutes.
  3. Add leek and saute 1 minute.
  4. Stir in broth (enough to cover the sweet potato and squash) and bring to a boil.
  5. Reduce heat and simmer for about 20 minutes or until sweet potato is tender, stirring occasionally.
  6. Blend in batches in blender until smooth, or use hand immersion blender to puree.
  7. Stir in coconut milk.
  8. Pour into bowls and garnish with chopped green onion and toasted pumpkin seeds.
  9. Freeze any leftovers for later!
Visit paleomagonline.com for the full instructions.

Notes


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