Sort ingredients
skingcope
QR Code
Listen
Pdf
Begin by heating the avocado oil in a large pot over medium-high heat. Add in the chopped onion and sauté for about five minutes, stirring every minute or so.
Add in the minced garlic and chopped celery and carrots. Simmer until the onions are translucent and caramelizing, about 10-15 minutes, then mix in the apple cider vinegar and all of the spices.
Allow the vegetable mix with the spices to cook for a few more minutes until the spices become aromatic, then add the peeled and cubed butternut squash to the pot.
Cover the squash completely with the vegetable broth, using as much as you need to just cover all of it. Turn heat to high and bring the soup to a boil. Cover the pot and boil for 20 minutes.
Once the squash is tender to a fork, the soup is ready to blend. Use an immersion blender directly in the pot or transfer the soup to a blender in batches and blend on high speed until completely smooth.
Once the soup is fully blended, add in the can of coconut milk and reduce heat to low. Season to taste with additional salt and black pepper and serve immediately or store in the refrigerator for up to five days or freezer for up to a month.