FREE FROM GLUTEN, GRAINS & DAIRY. PALEO-FRIENDLY & SCD

All credit for this recipe goes to my husband. He made me this soup recently when I was sick and he used coconut milk as we were all out of chicken stock. The result was amazing and now it features regularly in our weekly meals. Soups are a great way to get toddlers to eat more vegetables and our daughter gives this one a big thumbs up! As always, we use a premium coconut milk with no additives. The can is also BPA-free. YAY!

Print Recipe

Butternut Squash & Coconut Comfort Soup

Prep Time

10 minutes

Cook Time

40 minutes

Servings

Ingredients

• 3 Carrots, peeled and chopped finely
• 3 Celery sticks, chopped finely
• 1 Large onion, chopped finely
• 1 Butternut squash, peeled and chopped
• 1 x 400ml can Coconut milk* *No additives
• Sea salt & black pepper to taste
• 2 tablespoons Extra virgin olive oil
• Fresh parsley, to garnish (optional)

Prep Time 10 minutes Cook Time 40 minutes Servings Ingredients 3 Carrots, peeled and chopped finely 3 Celery sticks, chopped finely 1 Large onion, chopped finely 1 Butternut squash, peeled and chopped 1 x 400ml can Coconut milk* *No additives Sea salt & black pepper to taste 2 tablespoons Extra virgin olive oil Fresh parsley, to garnish (optional)

Instructions

1. Set a saucepan on a low-medium heat and add the olive oil. Next, add the carrots, celery and onion and cook for a few minutes until them become translucent, stirring often so that they don't stick to the pan.

   
2. Next add in the butternut squash, coconut milk and season with sea salt and black pepper.
3. Bring the mixture to the boil, then turn down and simmer for 30-40 minutes.
4. Add the soup to a powerful blender and mix to desired consistency. Garnish with some extra coconut milk if desired.

   

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