Ingredients

The following ingredients have 4 Servings
  • 1 tbsp coconut oil
  • 1 large sweet onion, diced
  • 1 medium butternut squash, peeled and chopped
  • 1 cinnamon stick
  • 4 cups water or vegetable broth
  • pumpkin seeds and coconut cream for garnish

Instruction

  • Heat coconut oil over medium-low in a large pot. Add in the chopped onion. Stir well and season with sea salt and fresh pepper. Saute until softened, stirring occasionally, about 7-10 minutes.
  • Meanwhile, peel and chop your squash. I use a vegetable peeler which makes it super easy! Chop the squash into chunks that are about the same size.
  • Add the chopped squash to the pot with the cooked onions and cover with the broth. Stir in the cinnamon stick and bring to a quick boil. Lower heat and simmer over medium-low for 25-30 minutes, until the squash is tender.
  • Remove from the heat, take out the cinnamon stick and discard. Using an immersion blender, puree until smooth.
  • Serve warm. Toppings can include pumpkin seeds, sprinkled ground cinnamon, and coconut cream.