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Spicy Butternut Squash Soup

Peggy Malone
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Servings 4

Ingredients
  

  • 2 tbsp coconut oil Where to buy coconut oil
  • 1 large butternut squash chopped into 1 inch cubes
  • 1 red hot cherry pepper diced
  • 1 carrot chopped
  • 3 stalks of celery chopped
  • 1 medium red onion chopped
  • 2 cloves of garlic minced
  • 2 tsp fresh ginger chopped
  • 1/2 cup organic applesauce
  • 1 tsp thyme
  • 1 tsp sea salt
  • 1/2 tsp cinnamon
  • 1/2 tsp black pepper
  • 4 cups bone broth

Instructions
 

  • Heat coconut oil over medium heat in a large soup pot
  • Add squash, pepper, carrot, celery, onion, garlic and ginger. Cover and cook for 4-5 minutes (stir occasionally)
  • Add applesauce, both broth and spices
  • Cover and simmer over low heat for 20-30 minutes (until squash is softened)
  • Pour mixture into blender and blend until smooth