Simple recipe for delicious & hearty fall soup. This can easily be made ahead or frozen for a quick on-the-go or weeknight dinner.
Any fall squash or pumpkin can be successfully substituted.
1 onion, diced
4 carrots, diced
Coconut oil for cooking
6 cups chicken stock
2 acorn squash, baked and flesh scooped out.
Salt and pepper to taste
Sauté onions & carrots in coconut oil until tender (do not burn!)
Add in chicken stock and bring to a boil.
Add in cooked acorn squash.
Add in salt and pepper to taste.
Puree with immersion blender.