Busy Person Edition: 5 Minute Coconut Butternut Chaga Soup

By Ingrid De La O , October 26, 2020

I love meals that take me 5 minutes, because simply, sometimes I don’t feel like being in the kitchen for 45 minutes to make a meal. 😝 

6 cups of butternut squash
2 cups of coconut milk
2 cups of grass fed bone broth
2 cloves of garlic, minced
1/4 ground cinnamon
1 tsp chaga powder
2 medium shallots thinly sliced
1 TBSP coconut oil
Sea salt to taste

1. Heat a large pot over medium heat
2. Once hot add coconut oil, garlic and shallots. Sauté for 2 minutes.
3. Add butternut squash, salt, chaga, and cinnamon. Then cover and cook for 4 minutes.
3. Add coconut milk and broth.
4. Bring to a low boil over medium heat then reduce heat to low, cover and simmer for 15 until butternut squash is tender.
5. Use an immersion blender or a blender and purée on high until creamy and smooth.
6. Taste and adjust seasonings.
7. Serve and voila! Magic ✨

  • Busy mom pro-tip: To cut time on future meals, and to make more winter soups, I precook my vegetables and freeze them. So when there's a recipe like this, you are more than ready! 


INGRID DE LA O TUSOL Wellness Co-Founder & Chief Product Officer Ingrid De La O is a wellness expert living in Los Angeles. She’s been featured in NYT best selling books, #1 iTunes podcasts, and been written about in magazines such as Vogue, The Guardian, Malibu Magazine and more. Born and raised in Mexico City, she's the co-founder and health formulator at TUSOL Wellness. She's passionate in everything biohacking and loves to spend time learning everything there is to know about your cells. Ingrid has spent years studying functional nutrition and is a superfood expert. She formulated the TUSOL smoothie collection that cured both her Crohn’s Disease and postpartum depression within a period of four months

Post a Comment