Butternut Squash Soup
Author: Kirsten | My Kitchen in the Rockies
Cook time: 60 mins
Total time: 1 hour
  • 8 cups (907 g) fresh organic butternut squash, cubed
  • 1 cup (150 g) organic onion, chopped
  • 3 stalks ( 130 g) organic celery, chopped
  • 3 cloves organic garlic, chopped
  • 4 Tblsp. organic coconut oil
  • 1½ cups (240 g) organic canned white beans, rinsed
  • 1½ tsp. coriander
  • 2 cinnamon sticks
  • 5 cups chicken broth, homemade
  1. Preheat your oven to 400 F Convection.
  2. Place all your veggies (besides the beans) on a big baking sheet.
  3. Season with pepper and salt.
  4. Add coconut oil.
  5. Roast for about 40 mins. (Roasting times may vary.)
  6. Add roasted veggies, beans, coriander, cinnamon sticks, and chicken broth to a big pot.
  7. Bring to a boil and simmer on low for 15 minutes.
  8. Remove cinnamon sticks.
  9. Puree the soup in a food processor or with a stick blender.
  10. (Adjust seasonings (salt/ pepper) to your liking.
One serving size for MR, P2, Plan B is about 4 cups. Recipe yields two servings.
Recipe by My Kitchen in the Rockies | A Denver, Colorado Food Blog at http://www.mykitchenintherockies.com/2018/03/17/butternut-squash-soup/