Here are Eat Clean Health, we love homemade soup! Plus, we love to experiment in the kitchen. This week’s recipe is a combination of both.
Since I like to play around with flavors and recipes, I’ve combined the ingredients and instructions from 2 separate Butternut Squash Soup recipes and married them into the deliciously comforting one found here:
I butternut squash
1 medium onion
4 stalks celery
1 Tablespoon Coconut oil
2 cups water & 2 cups organic low sodium vegetable broth
1 cup Coconut milk
Nutmeg – pinch
Peel and cube butternut squash and set aside. Chop onion and celery.
Heat the Tablespoon of coconut oil. Saute onion and celery, stirring frequently until tender (about 5 minutes).
Add squash and saute for about 3 minutes.
Add water and vegetable broth and bring to a boil. Add cinnamon and nutmeg. Lower heat, cover and simmer until squash is very tender – about 45-50 minutes.
Add coconut milk, stir and cool. Once cooled, blend until smooth.
If you’re already a client of Eat Clean Health, you know that homemade soups are a deliciously essential part of our detox plans. If you’re not yet a part of our community and you’d like to be, please visit Eat Clean Health for additional information and details about our various nutrition plans, group programs, menu planning, one-on-one counseling, recipes, blogs, health tips and more. Or contact Jodi to schedule a health consultation and get the support you need to make 2014 your healthiest, happiest year yet!
And if you’re in the area, Jodi will be presenting a free ‘10 Keys to Healthy Eating’ workshop at the Naples Wellness Center & Spa in Long Beach on Thurs. March 20th at 2 pm. Come on over and learn simple, effective tools for eating clean and improving your overall mental and physical health.