Food & Recipes
This easy soup is the perfect prelude to your Thanksgiving meal or any cold winter night! Prep Time: 25 minutes Serves: 4  Ingredients
  • 1 (2 to 3 pound) organic butternut squash, peeled, seeded and cut into 1-inch chunks -- we used a package of pre-chopped (see picture below)
  • 2 tablespoons coconut oil (or butter)
  • 1 medium organic onion, chopped
  • 4 cups vegetable stock (or chicken)
  • 1/2 tsp Frontier organic nutmeg
  • Himalayan sea salt and pepper to taste
  1. In large pot melt oil or butter. Add onion and cook until translucent, about 8 minutes.
  2. Add squash and stock. Bring to a simmer and cook until squash is very tender, about 15 to 20 minutes.
  3. Remove squash chunks with slotted spoon and place in a blender and puree.
  4. Return blended squash to pot. As an alternative, use immersion blender wand directly in the pot.
  5. Season with nutmeg, salt, and pepper.
  6. Serve.
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