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Butternut Squash Soup

  • 1 (2 to 3 lb) butternut squash, peeled and seeded
  • 2 tbsp. unsalted butter or ghee
  • 1 medium red onion, chopped
  • 1 small fennel bulb, chopped
  • 4 cups of water
  • 5 tbsp. Nutrakik
  • 1 Cup coconut creamer
  • Salt to taste


Cut squat into 1” chunks. In large pot melt butter/ghee then add onion & fennel. Cook until translucent, about 8 minutes. Add squash and then cover with water, about 4 cups. Bring to a simmer and cook until squash is tender, about 15-20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree or use an emersion blender to puree. Return blended squash to pot. Stir in the coconut creamer and season with NutraKik and Salt. Serve and enjoy!


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