Butternut Squash Soup


Butternut Squash Soup


1 T . coconut oil

1 large leek , chopped

3 cloves garlic , finely chopped cone #1

5-6 carrots , chopped cone #3

5-6 yukon gold potatoes, chopped cone #3

1 medium butternut squash cut cone #3

4-5 c . vegetable broth

3 bay leaves

1 c . wild rice

1 can . coconut milk


Cook the wild rice according to the directions on the package.

Heat  the 7qt pan with coconut oil on medium.

Add leeks and cook for 6-8 minutes, stirring occasionally so they don’t brown.

Add garlic and cook for an additional 2 minutes.

Add carrots, potatoes, squash, and vegetable broth and stir.

Add 3 bay leaves on top and simmer for 20-25 minutes or until vegetables can be easily pierced with a fork.

Remove bay leaves.

Blend soup with vitamix carefully remove about 1/2 -2/3rds of soup and blend until desired consistency (I like there to still be some chunks of veggies in it).

Drain rice when done cooking and add to soup.

Add coconut milk  and serve.

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