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Butternut Squash Soup

Adapted from

1 large butternut squash (peeled, chopped)
1 medium onion (chopped)
1 usa liquid quart chicken stock (substitute vegetable stock for vegetarian version)
1 teaspoon cinnamon (ground)
1 teaspoon salt
1 teaspoon nutmeg (freshly ground)
2 tablespoons coconut oil
2oz pecans (finely chopped)

Step 1 In a large pot over medium heat, add your coconut oil and onion, sautéing until onion is translucent.
Step 2 Next, add butternut squash, broth, cinnamon, nutmeg and salt.
Step 3 Bring the pot to a bowl and allow the squash to cook until fork tender.
Step 4 Once squash is tender, use either a food processor, blender or immersion blender to puree the ingredients until smooth.
Step 5 Garnish the soup with a dash of cinnamon and a handful of chopped pecans.
Posted by Katie Reed at 4:23 PM
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