This hearty, creamy coconut lemongrass butternut squash soup is fast and easy to make, yet still has a rich flavor without using dairy.
I added lemongrass to this classic combination to give it a Thai twist.
This recipe is legal for the Body Ecology Diet, GAPS, SCD, Paleo, vegan, vegetarian and diabetic diets.
Ingredients
- 2 tablespoons ghee or coconut oil
- 4 large onions (diced)
- 1 head garlic (peeled and chopped)
- 8 cups homemade vegetable or chicken broth
- 1 large butternut squash (peeled, scooped out and cubed)
- 2 stalks lemongrass (smashed)
- 2 teaspoons sea salt
- 2 oz. creamed coconut
- One bunch cilantro, chopped
Directions
In a Dutch oven, melt ghee. Saute’ onions for 5 minutes; add in garlic and cook for 1 minute longer.
Add in broth, followed by the rest of the ingredients. Cover and cook for 30 minutes or until butternut squash is soft.
Remove lemongrass stalks.
You can either cool mixture to puree’ in blender or food processor and then reheat or you can blend in the pot with a stick blender.
Serve immediately. Garnish with chopped cilantro.
See Also
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