Butternut Squash Coconut Soup

2 TB coconut oil
1 medium onion, diced
3 garlic cloves, chopped
5-6 stalks of celery, diced
2-3 Large sweet potatoes, roughly diced
2 cups butternut squash
4 cups chicken stock
1 tsp fresh thyme
1 can full fat coconut milk
Salt & Pepper to taste


Sauté onion, garlic, and celery in coconut oil.

Once onions become translucent add sweet potatoes and butternut squash.

Cook for 5 min or so, then add chicken stock and thyme and bring to boil.

Allow it to cook until sweet potatoes and squash are soft.

Purée in blender or with an immersion blender (my preferred method)

Add coconut milk while pureeing.

Once it's all smooth and heavenly, add salt and pepper to taste.