Butternut Squash Pureed Soup


2 tablespoons
coconut oil (enough to coat the bottom of a large soup pot)
onion (chopped)
1 tablespoon
ground cumin
1 teaspoon
ground cardamom
1⁄8 teaspoon
cayenne pepper
butternut squash (peeled, seeded and cubed)
yellow summer squash (or 2 parsnips for a sweeter soup; diced)
carrots (roughly chopped)
1 1⁄2 quart
vegetable stock
large servings


Melt the coconut oil over medium heat. Add onion and saute for 5 minutes until translucent. Add the spices, stir and saute for one minute. Stir in the chopped vegetables and saute for another minute. Add the broth, bring to a boil, reduce heat to low and simmer for about 15 minutes until butternut squash is soft.   Remove from heat and carefully process in with an immersion blender, food processor, or traditional blender until smooth.  IMPORTANT! Always use great caution when pureeing hot liquids. If you have time, allow the soup to cool before blending. Never fill the container more than half full and cover the lid with a folded kitchen towel and hold it in place before you turn on the blender.