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. 😝 Ingredients: 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 Directions: 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!