Butternut Squash Soup
Ingredients
- 4 tablespoons ghee, divided (click here for an easy homemade recipe)
- 4 shallots, chopped
- 1 large butternut squash, peeled and cut into large bite-size pieces
- 1/2 teaspoon Celtic sea salt plus more for seasoning
- 1 teaspoon dried thyme
- 6 cups chicken stock (homemade preferred)
- 1/2 cup coconut milk
Instructions
- Preheat oven to 400ºF and adjust rack to middle position. Place 2 tablespoons ghee in a large pot over medium heat. Add shallots and stir. Reduce heat to low, cover pot with a lid and cook for 20 minutes.
- Toss butternut squash with remaining 2 tablespoons melted ghee and spread evenly on a large baking dish. Season with sea salt. Roast for 15 minutes. Using a spatula, flip the butternut pieces and then roast for an additional 15 minutes, or until the squash is golden brown on the outside and soft on the inside.
- Stir dried thyme into shallot mixture until fragrant, about 30 seconds. Pour in stock and add butternut squash. Bring to a simmer and cook for 15 minutes. Using a hand-immersion blender, blend soup until smooth (or you can spoon the soup into a blender and blend until smooth). Stir in coconut milk and season with sea salt. Serve.
Nutrition
- Serving Size: Serves 4-6