5 Recipe Twists for Thanksgiving


Butternut Squash Soup (3 of 5)

Butternut Squash Soup

Butternut Squash Soup(3 of 5)


This is a great recipe and because it can be reheated easily can be enjoyed after Thanksgiving as well.


  • Three quarter cup of onion (chopped)
  • Quarter to half tsp of cumin (ground)
  • Quarter cup of coconut milk (unsweetened)
  • Half cup of carrot (thinly sliced)
  • Black pepper, Himalayan or Celtic salt to taste
  • 2 tbsp of coconut oil
  • 2 cups of chicken stock (free range)
  • 1 butternut squash (large)


  1. First you have to scoop out the seeds and cut the squash in half.
  2. Now peel it and cut it into small 1 inch pieces.
  3. Put them in a large pot with onion and coconut oil over medium heat.
  4. Let them cook for about 5 minutes, and then add the pepper, salt, cumin, and carrot.
  5. Now cook for a minute, and then add the chicken stock and squash.
  6. Bring them all to a boil and reduce the heat to let them simmer for 20 minutes till the vegetables become tender.
  7. Now remove from heat and with a food processor or hand blender, puree the soup.
  8. Now put it back on heat and add the coconut oil for seasoning.