Butternut Squash Soup

Butternut Squash Soup

Serves 6-8

INGREDIENTS:

4 cups chopped and peeled butternut squash

2 sm-med sweet onions, sliced

1 cup shredded carrots

4 garlic cloves, sliced

2 Tbsp olive oil or ghee butter or vegan butter

1/3 tsp thyme

1/4^th tsp chipotle pepper or red pepper flakes

1/4^th tsp coriander

1/4^th tsp nutmeg

1/4^th tsp curry powder

2-3 cups chicken stock OR* vegetable stock for vegan

½ cup cream- leave out for vegan / use coconut milk from can for paleo

½ cup goat cheese OR * vegan cream cheese

DIRECTIONS:

1. In a stock pan, place butter or olive oil, garlic and onion in pan on medium heat. Sauté for about 5 min. Add carrots and cubed butternut squash. Sauté for another 3 min. Add all spices and 2-3 cups chicken stock. Enough to cover all butternut squash. (too much liquid makes it less thick) Play around with it. Cover and simmer for about 20 min or until squash is soft. Using a blender or food processor place soup into blender and blend until smooth. Place pureed soup back into stock pan and add cream and goat cheese. Mix on low heat for about 5 min or until goat cheese has slightly broken down. It doesn't' fully melt like other cheeses. Garnish with thyme and more goat cheese. Serve immediately.