Butternut Squash Soup

• It is officially Fall (although you cannot tell by our 70 degree weather), which means it is the perfect time of year for soup.  I found the following recipe on Elana's Pantry.  Check out the following recipe for a great way to warm your belly on a chilly night.  Enjoy! 

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• Butternut Squash Soup
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• 2 tablespoons coconut oil
• 1 medium onion, diced
• 2 medium butternut squash, peeled, seeded and diced in 2 inch cubes
• 8 cups water or stock, boiling

1. In a large soup pot, warm the oil (or butter)
2. Caramelize onion in the pot, sauteing 10-15 minutes until golden brown
3. Add the squash cubes and cook for 10 more minutes until the outside of the cube is a bit soft
4. Pour the boiling water (or stock) over the onion/squash mixture
5. Bring entire mixture up to a boil and simmer for 10 minutes
6. In a blender, puree soup in very small batches (as not to scorch yourself and have soup splattered on your ceiling) at low, then working up to high speed until mixture is smooth and creamy
7. Serve hot 

Serves 8