Butternut Squash Soup


I love this time of year when the leaves are turning all those magnificent shades — everything from Sunshine Yellow to Deep Wine colors dripping from the trees. As a result of the seasonal change, my palate is drawn to more hot foods like soup. I love butternut squash soup but am unable to eat the ones out of cans or cartons in the grocery stores. Not sure why, but when I muscle-test, my body says, “No.” Finally, I decided I would experiment and make my own. I have been looking at some recipes lately and ended up altering a paleo recipe I had on hand. For a first try, it turned out really wonderful, and it muscle-tests strong! Here’s what I did:

Butternut Squash Soup


1 large baked butternut squash*
1 onion, diced
2 sticks of celery, sliced
2 carrots, sliced
1 large green apple, cored and cut into chunks
2 tsp coconut oil
4 cups home-made chicken broth
½ tsp sea salt
Add a pinch of cinnamon, cloves, and nutmeg to taste


Cut butternut squash in half, butter, and bake on a greased pan at 350 degrees F in oven face down for 40-50 minutes, depending on size of squash.
Cut squash into slices, remove skin and cut into chunks.
In electric frying pan, melt coconut oil, add diced onion, carrots, and celery slices
Simmer for 5-10 minutes, until onions are transparent (add some broth to prevent sticking).
Add apples and remainder of broth.
Add cooked squash chunks.
Simmer 15-20 minutes or until softened.
Blend till smooth.

Yield: Makes 4-6 servings.


* I buy all organic ingredients in order to avoid pesticides and herbicides found on conventional produce.


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