Butternut Squash Soup!

This is one my favorite fall/winter soup recipes! It is savory, satisfying, and fills you with warmth!   I've come across MANY butternut squash recipes....parmesan...garlic...but I really loved this Sage Butternut Squash Soup that I tailored to my tastes from Epicurious' recipe.

The hardest part of this recipe is cutting up the butternut squash! Besides that, this is a very easy recipe that lasts me for the whole week! 

Ingredients:

1 1/2 tablespoons coconut oil

2 cups chopped onions

2 tablespoons chopped fresh Italian parsley*

2 teaspoons chopped fresh sage*

1.5lbs or 4 cups of cubes peeled and seeded butternut squash

1 teaspoons celtic sea salt

1 garlic clove, minced

4 to 5 cups Organic Vegetable Stock

*I recently made this again and used 1/4 cup of sage and no parsley, and I actually enjoyed it more!

Take a look at a few of the ingredients below:

Directions:

Melt coconut oil in large pot over medium-high heat. 
Add onions, parsley, and sage; sauté until onions are softened, about 5 minutes. 

                         
Add squash and coarse salt; sauté until squash softens and onions are golden, about 6 minutes. Add garlic; stir 1 minute. 

Add 5 cups stock; bring to boil.
Reduce heat, cover, and simmer until squash is very soft, about 25 minutes. Cool slightly.
Use an immersion blender to liquify (or take apart in batches using a blender).

Then enjoy! :) Hope you love it as much as our family does! We love that everything is organic and/or local, fresh, vegan, and not processed.  We are really trying to stay away from eating a lot of meat, processed foods, and foods with sugar.  It's definitely the beginning of our journey!