Winter Squash & Greens Soup
By Micki Brown
Serves 8
In a large Dutch oven or soup pot, heat coconut oil over medium heat. Add the onion and jalapeno and cook until the veggies become tender, about 5-6 minutes. Add the garlic and cook for about 30 seconds.
Add the squash, broth and spices, bring to a gentle boil, then reduce heat and simmer, covered, for about 30-45 minutes or until the squash is tender.
Remove the bay leaves, then transfer the soup (in batches) to a blender, or leave in the pot and use an immersion blender, and blend until smooth. Return soup to the pot.
Bring to a gentle boil and add the greens and cook until they have wilted.
Add the coconut milk, stir well and continue cooking for another 1-2 minutes. Serve and enjoy!
Ingredients
Directions
In a large Dutch oven or soup pot, heat coconut oil over medium heat. Add the onion and jalapeno and cook until the veggies become tender, about 5-6 minutes. Add the garlic and cook for about 30 seconds.
Add the squash, broth and spices, bring to a gentle boil, then reduce heat and simmer, covered, for about 30-45 minutes or until the squash is tender.
Remove the bay leaves, then transfer the soup (in batches) to a blender, or leave in the pot and use an immersion blender, and blend until smooth. Return soup to the pot.
Bring to a gentle boil and add the greens and cook until they have wilted.
Add the coconut milk, stir well and continue cooking for another 1-2 minutes. Serve and enjoy!