Butternut Squash Soup

Organic Ingredients  

• 2 tbsp extra virgin olive oil
• 1 small onion peeled and chopped 
• 5 cups butternut squash peeled, seeded, and cubed
• 3 cloves garlic minced 
• 1 tbsp dried ground sage 
• 1 tbsp dried rosemary 
• 1 tbsp dried thyme 
• 1 tsp ground ginger 
• 1 tsp pink salt
• 1 tsp ground black pepper 
• 1 12 oz can unsweetened coconut milk 
• 2 cups filtered water 
• 3 cups chopped cauliflower 
• toasted pumpkin seeds garnish
• ½ cup Omega3NutraCleanse

 

Instructions 

 

1. Heat the oil in a large pot over medium high heat.
2. Add the onion and sauté until soft, 4-6 minutes.
3. Add the squash, garlic, sage, rosemary, thyme, ginger, salt and pepper and cook until the squash begins to soften, stirring occasionally, for 8 to 10 minutes.
4. Add the coconut milk, water and cauliflower and bring to a boil, reduce heat to a simmer, and cover.
5. Cook until the vegetables are tender, for 20 to 30 minutes.
6. Use an immersion blender to blend until smooth.

    *Note: If you do not have an immersion blender, puree the soup in a blender in batches. Make sure to only fill up the blender about half way.

7. Stir in Omega3NutraCleanse and let it stand for 3-4 minutes as it thickens up.
8. Serve warm topped with toasted pepitas and a swirl of coconut milk, if desired.
9. Store leftovers in the fridge for up to 5 days or in the freezer for up to 4 months.