1 (2-3) lb. butternut squash, peeled and seeded
2 Tab. grass fed butter
1 small onion, chopped
1 stalk celery, chopped
1 medium carrot, grated
1 clove garlic, minced
1/2 cup canned coconut milk
salt and pepper
nutmeg (if desired)
I think folks are often “scared” to use Butternut Squash because it is too hard to cut. A great trick is to cut the squash in half and microwave it cut side down in a glass dish filled with a 1/2 inch or so of water. Cook until squash becomes a little soft and you will be able to peel and cut it into 1 inch cubes. The very easiest way is to buy it in your produce section already peeled and cubed. I find it this way in most of the grocery stores.
Melt butter in a large pot and add onion, celery, carrot and squash. Cook until lightly browned. Pour in enough chicken stock in order to cover all your vegetables. Bring to a boil. Reduce your heat to low and cover. Season with salt, pepper and nutmeg during cooking time. Cook mixture about 40 minutes or until the vegetables are tender.
Remove pot from heat and add coconut milk. Taste for correct seasoning.
Use your immersion blender, food processor or blender to mix to desired consistency.
This is yummy, creamy and very satisfying!