Paleo Butternut Squash Soup

Making soup is surprisingly simple. When you make it yourself, you ensure that all the ingredients are healthy without tons of salt, sugar and ingredients that you can't pronounce. I normally make a large batch of soup so that I have it for a few meals for the rest of the week, which helps cut down on my cooking time. 

Ingredients:

1 butternut squash, peeled and seeded

2 tablespoons coconut oil

1 medium onion, chopped

4 cups chicken stock

Nutmeg

Salt and freshly ground black pepper

Cut the squash into 1-inch chunks. In large pot, add the coconut oil. Add onion and cook until translucent, about 8 minutes. Add the squash and chicken stock. Bring to a simmer and cook until squash is tender, or about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and pure. Return blended squash to pot. OR you can use a stick blender (here's mine) to mix the ingredients - it is much neater if you have a stick blender. Simmer until the soup reaches your desired thickness. Stir and season with nutmeg, salt, and pepper. Serve and enjoy!