1 Tbsp ghee or use olive oil to make vegan, dairy free and AIP
1 Tbsp olive oil
2 cups butternut squash
Garnish: Italian parsley and a drizzle of olive oil
Optional: 1 Tbsp of your favorite herb
Instructions
Wash and chop cauliflower and set aside. You can use fresh or frozen butternut squash. I prefer frozen because it's easier. If using fresh peel and chop and set aside.
Chop onion and garlic cloves. Since everything will be blended its not important to chop in super small pieces.
Add onion and garlic to a large soup pot with 1 Tbsp olive oil. Saute until translucent and just beginning to brown.
Add chopped cauliflower and butternut squash to a pot along with filtered water.
Bring to a boil and cook for 20-30 min uncovered until the cauliflower and butternut squash are very soft.
Let sit at least 10 min to cool before blending.
Add half the cauliflower, butternut squash mixture and some of the liquid to a blender along with ghee or olive oil and sea salt.
Blend until smooth. Pour in a bowl.
Add the rest of the cauliflower, butternut squash mixture and liquid to the blender along with optional herb. Blend until smooth and pour in bowl.
I like to blend in two parts to ensure I don't burn myself. I also like to hold a folded towel on top of my blender lid. This ensures no hot liquid leaks out while blending.
Combine both parts of the soup by stirring well and add additional salt to taste.
Top with olive oil and Italian parsley.
Notes
Use organic whenever possible! To make Autoimmune Protocol, Vegan or Dairy Free omit the ghee and replace with olive oil.
Recipe by Whole Lovely Life at https://www.wholelovelylife.com/butternut-squash-cauliflower-soup/