Butternut Squash Soup

20 minutes to delicious and nutritious

Ingredients

2 12oz. bags of ready-to-use butternut squash

1 medium onion diced

2 garlic cloves minced

1 medium granny smith apple peeled and chopped

1 carrot peeled and chopped

28 oz. Swanson Thai ginger flavor infused broth

1 tablespoon coconut oil

Salt to taste

Pinch of black pepper

• Heat the coconut oil in a pot on medium heat
• Add diced onions, apples and carrots allow onions to begin sweating
• Add the garlic, salt and pepper
• When onions are translucent, add the Thai ginger stock
•  Bring to a light boil.
• Add the butternut squash
• Cook for roughly 15 minutes until veggies are tender but not mushy
• Add the veggies to the blender to create a puree
• Add more broth to the blender if needed