This is a healthy, whole foods, basic butternut squash soup recipe. Butternut squash is a winter squash, so it is perfect to have in the cold weather. We recommend using vegetables when they are in season. You will get the best quality and price, that way and it is good for our environment as well. I made my soup using organic vegetables and made my own vegetable stock for the broth, which you can also get the recipe here by clicking on the link.
- 2 tablespoons of extra-virgin olive oil (may substitute for coconut oil or your favorite healthy vegetable oil)
- 1 carrot, diced
- 1 celery stalk, diced
- 1 onion, diced
- 4 cups cubed butternut squash
- 4 cups vegetable stock
- 1 teaspoon of sea salt
- 1/2 teaspoon of fresh ground black pepper
- Heat oil in a large soup pot. Add carrot, celery and onion. Cook until vegetables have begun to soften and onion turns translucent, 3 to 4 minutes.