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Butternut Squash Soup I


  • 2 Tbsp coconut oil or any vegetable oil
  • 1 medium onion chopped
  • 2 cloves of garlic minced
  • 3 medium carrots diced
  • 2 stalks celery diced
  • 1 butternut squash peeled seeded and diced
  • 1 medium potato peeled and diced (do not include potato skin)
  • 4 Cups Chicken Broth (use LOL low iodine recipe)
  • ½ Cup honey (or less to taste)
  • ½ to 1 tsp dried thyme leaves crushed
  • Finely ground pepper to taste


In large pot add oil over medium heat gently cook onions until transparent. Add garlic, carrots and celery, cook until tender, about 5 minutes. Stir in diced squash, potato, chicken broth, honey and thyme, bring to boil. Reduce heat and simmer 30 to 45 minutes or until vegetables are tender. Remove from heat to cool slightly. Taste to adjust seasoning. Working in batches transfer mixture to blender or food processor to process until smooth. Return to pot to heat until hot for serving. Or use an immersion stick blender to puree vegetables in pot. Season with pepper and serve. Serves 6.