Good morning!  How was your weekend?  Normally I do a Weekend Recap on Monday, but I spent so much time in the kitchen this weekend that I decided to share a recipe instead.  Sound good to you?  This Butternut Squash Soup recipe is creamy, rich, warm, and super simple.  It only has TWO ingredients (plus a few others from your pantry)!  Can't get any easier than that! Plus, it is naturally gluten-free and vegan.  Win-win! 

• 1 butternut squash • 2 16 oz. cans on coconut cream • 1 tbsp. sage • 2 tbsp. coconut oil • Salt & pepper, to taste

1. Begin by cutting squash in half, removing the seeds, then slice in half again (quarters total). 2. Put a little coconut oil, salt, and pepper on squash, then bake at 350° for 45 minutes, or until soft. 3. When squash is almost done, place 1 tbsp. coconut oil and sage in a stock pot, and lightly brown. 4. Once squash is done, use a spoon to scoop out squash then add that, plus the coconut cream to the same pot. 5. Time to cream the soup!  I used an immersion blender, but if you do not have one, a standard hand blender or food processor will work great. 6. Season to taste, and enjoy!


I served this along side cornbread for a meal, but it would also be great along side salad, or as an appetizer for a holiday gathering.  Not only is this soup simple, but also delicious and nourishing on a cool day.  Doesn't get any better than that!

xo.  Jen

P.S.  Don't forget to enter my holiday giveaway for a deck of Gabrielle Bernstein's Miracles Now Affirmation Cards!