I made this squash soup, while I was doing a 48 hour vegan detox and had no idea what I was doing, it was so good! Try it, let me know what you think!
2 TBLS Coconut Oil
1 cup of chopped yellow onion
1 garlic clove, pressed
2 chopped carrots
1 cup of chopped turnip
8 cups of butternut squash ( peel it, cut it and chop it into 1″cubes)
4 cups of vegetable stock ( I made my own this time, but you can easily buy it!)
1 Cup of coconut milk – to taste
Salt and Pepper – to taste
Mix everything together in a big stock pan, except the coconut milk and the salt and pepper. Think mashed potatoes….you are going to boil, then simmer all of these veggies into the veggie stock until they are soft and transparent. I used an immersion blender to make a smooth soup of all of this yumminess! Make sure you let it cool before you blend to avoid burning yourself! Once it’s blended together, I add coconut milk until it’s to the creamy consistency that I LOVE. I then season with salt and pepper and it is oh so yummy!