Butternut Squash soup

Soups are staples in my diet, I love to throw everything in a pan and just leave it to cook, simple and easy, then blend at the end. One pot meals make life easy, and this makes enough to have some to freeze as well, but I will be honest I haven’t frozen any yet, it’s unlikely to last that long.

It’s not a strong tasting soup, very light on the palate, and more suitable as a small starter dish or for a cooler summer evening with an Asian salad. You could increase the lemongrass in it or the coconut if you want to increase the taste, Michael didn’t like it, mainly because our palates are chalk and cheese, he needs everything to be strongly tasting, I can taste the nuance of broccoli so it was perfect for me.

This soup was focused  on supporting the digestion, lemongrass is known for purifying but also is helpful for the digestion.

1 butternut squash chopped into cubes

3 shallots finely chopped

1 clove of garlic crushed

1 tablespoon of coconut oil

1 litre of vegetable stock

1/2 a can of coconut milk

4 keffir leaves

3 drops of lemongrass essential oil from doTerra

Heat the coconut oil in a large pan, add the shallots and garlic and cook off.

Add the butternut squash, and everything else except the coconut milk.

Cook until the butternut squash is soft, then add in the coconut milk, allow to warm through. Remove the keffir leaves. Take off the heat and blend it together.

Season to taste.

doTerra’s Lemongrass growers

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