Butternut Squash Soup: Whole 30 Approved

Ingredients 

3 tablespoons of coconut oil or clarified butter (ghee)
1/2 cup diced onion
3 cups diced seeded peeled butternut squash (You can purchase your squash pre cut from most grocery stores)
2 cloves garlic, minced
1/2 teaspoon ground ginger
4 cups of chicken broth (use the organic, no salt added)
1 teaspoon salt
1/2 teaspoon black pepper

Possible Add In's

(you can add them in the last 7 minutes of soup cooking)
1 handful of chopped walnuts

Spinach

Shrimp

Scallops

Rotisserie Chicken

Directions 

In a large pot, melt the coconut oil over medium heat and coat the bottom of the pot. When the coconut oil is melted add the onion and cook, stirring until it is translucent, which is about 2 to 3 minutes. Add the squash, garlic, and ginger and stir until the garlic becomes aromatic, about 1 minute.

Add the chicken broth and bring to a boil over high heat. Boil until butternut squash is soft, about 10 minutes and then remove from the heat.

In one or two batches transfer the soup to a food processor or blender. We used our blender and blended until sooth. Return the puree to the pot.

Return to the pan and heat to a low boil to thicken about 10 minutes.  It should coat the back of a spoon.  You can then put your add in's during this last part.

*Originally posted in The Whole 30