Warm up with this delicious soup this fall. The recipe comes from my cookbook, The Ancestral Kitchen and was featured in my November newsletter. Get recipes like this in your inbox each month by clicking here.
Ingredients
1 butternut squash, cubed (but really, any type of squash will be delicious)
2 pears, cubed
1 onion, chopped
2 cloves of garlic
6 cups bone broth
1 cup coconut milk
1 T Cinnamon
1 t Nutmeg
Olive oil
3 T coconut oil
Place cubed squash and pears in a roasting pan, drizzle with olive oil (or fat of choice), cinnamon and nutmeg. Roast in the oven at 350F for 30-40 minutes or until tender. Place coconut oil in a soup pan on the stove over medium heat. Add onion and garlic and sauté until translucent. Add chicken broth, squash and pears. Bring to a simmer and turn stove off. Add coconut milk and stir. Once cooled, blend the soup in a food processor or blender. Can be served warm or cold. This delicious recipe is part of my Skillshare course, Healthy Freezer Meals for Busy Lives. You'll find more great recipes and best practices for freezing them - I would love for you to join me!
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