Maple Butternut Squash Soup

One of our most frequented restaurants is Panera, because I feel they have fresh & healthy options available for our whole family, although the mac & cheese is a favorite among the littles. This fall they offered a delicious butternut squash bisque that I loved & I knew I could make a lightened up version at home. In about 15 minutes, I had this:

Whenever it's available, I order an organic butternut squash through my local delivery service, Doorganics (post coming soon). They last quite a while in the fridge & when I have a craving for some warm soup on a cold day, this is my favorite lunch!

Recipe:

Serves 4 (1 cup / serving)

• 2 teaspoons Coconut Oil
• 1 medium Onion, chopped
• 1 small Butternut Squash, peeled & cubed
• 2 cups Organic Chicken Stock (or Vegetable Stock for vegetarian)
• 1 teaspoon Ground Cinnamon
• 1/2 teaspoon Salt
• 1 teaspoon Nutmeg
• 10 Pecan Halves, chopped
• Maple Syrup

Directions:

• In a medium pot, melt coconut oil over medium heat. Add onions & saute until onions are translucent.
• Add butternut squash, broth, cinnamon, nutmeg & salt.
• Bring the pot to a boil and allow squash to cook until fork tender; about 10 minutes.
• Once squash is cooked, pour contents from pot into a blender or food processor & puree until smooth. 
• Pour soup into bowls, add a swirl of maple syrup & top with chopped pecans.
• Enjoy!

21DF: 1 Green, 1/2 Teaspoon & 1/4 Blue