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Creamy Butternut Squash Soup

Katrina Nelson
  • minutes
  • Serves 4

INGREDIENTS

2 lb

– butternut squash

1 tbsp

– coconut oil

1

medium – onion, sweet

1 cup

chopped – carrot

3 1/2 cups

– vegetable broth

1 cup

– coconut milk

1 tsp

– nutmeg

1/2 tsp

– thyme, dried

1/2 tsp

– sage, ground

1/4 tsp

– salt

1/8 tsp

– black pepper, ground

1/4 cup

– Parmesan cheese