30 minutes
Serves 5
Ingredients:
1 whole butternut squash
2 Tbsp. coconut oil (Olive oil is also good.)
1 cup diced purple onion
1 Tbsp. minced garlic
1 tsp. salt
1 tsp. black pepper
2 tsp. cumin
1 tsp. nutmeg
2 cups chicken broth
1/2 cup sour cream or plain Greek yogurt
Make Dinner:
Using a large, sharp chopping knife, slice butternut squash in half lengthwise. Use a tablespoon to remove seeds. Place squash flesh side down in a microwave safe pie plate. Add 1 inch of water to the bottom of the pan and microwave squash on high heat for 15 minutes until soft. Scoop squash from skin and set aside.
While squash is roasting, heat oil, onion and garlic in a large saucepan over medium heat. Sauté for 7-8 minutes until onions are translucent. Add salt, pepper, cumin, and nutmeg. Mix well. Add roasted squash and chicken broth. Bring just to a boil and reduce heat to low. Using an immersion blender, blend soup until creamy, about 3 minutes. Add sour cream and mix to combine. Serve soup topped with a dash of nutmeg. (Chef's Note: If desired, top with your favorite croutons.)