Nourishing Creamy Butternut Squash Soup

Butternut squash is an excellent food to include this autumn and into the winter months. It not only tastes delicious in soups and stews but also has numerous health benefits:

1. It’s high amounts of vitamin A, and it’s one of the top sources for alpha and beta carotene (especially great for eye health).

2. Squash is low in fat and contains a healthy amount of anti-inflammatory omega-3 fats.

3. The vegetable’s energy-sustaining complex carbohydrates and B-vitamins help to balance blood sugar and its vitamin C content helps fight cold and flu.

2 tbsp butter
1 celery stalk
1 carrot
1 butternut squash
1 container (32ounce) bone broth or chicken stock
Nutmeg 1tsp
Coconut milk 1/2 cup
Sea salt

1. Roast the butternut squash for 40 minutes or until soft.
2. Melt the butter in a large pot, and cook the onion, celery, carrot for 5 minutes, or until lightly browned.
3.Pour in enough of the chicken stock to cover vegetables.
4.Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
5.Transfer the soup to a blender, and blend until smooth.
6.Return to pot, and mix in any remaining stock to attain desired consistency.
7.add coconut milk
8.Season with salt and add nutmeg