So I got a text from my beautiful sister in law today asking for my Butternut Squash soup recipe and I figured I might as well share it with you all as well.
As I mentioned to my SIL this recipe can be used for almost any veggie imaginable and you can always substitute veggie puree or marinara sauce for the main veg. If you aren't following a paleo or dairy free diet you can always use real milk (gasp) or evaporated milk (double gasp) for this recipe.
1 Butternut Squash - "meat" roasted or steemed (or 2 cups puree or cubes of any veggie type)
1 Tablespoon Ghee or Coconut Oil (or butter if you don't watch your dairy)
1 Can Coconut Milk, may sub for Almond Milk but the consistency will be thinner
Curry to taste
Salt to taste
White Pepper to taste
In a blender, puree squash meat with coconut milk
In a pot heat ghee or coconut oil until melted
Pour blended squash mixture into heated pot
Bring to a boil
Season to taste
Allow to simmer for 5-10 more minutes
Note - you can experiment with different spices such as cinnamon, nutmeg, cloves, thyme and rosemary for flavor variations. If you are watching calories replace the coconut milk with veggie or chicken stock.