Creamy Winter Squash Soup

We just got back from vacation. As usual, I am starving for nourishing foods when I got home. Vacation food is delicious, but not always nutritious! I looked around the kitchen and this is what I came up with. Apparently it was good because Test Subject Bill devoured it!

KKF Creamy Winter Squash Soup

2 medium sized winter squashes, peeled and chopped into cubes

1 large onion, diced

3 T butter

6 cups chicken stock

1 can coconut milk

1 T garlic powder

1 T dried marjoram

1 1/2 T ground sage

salt and pepper to taste

Saute onions in butter until soft. Add cubed squash and stock. Simmer, partially covered, for about 20 minutes. Stir in seasonings and simmer covered for another 10 minutes. Cool for a bit, then puree in food processor, blender or using a stick blender. Return to heat, stir in coconut milk and adjust seasonings. I like lots of pepper. Enjoy!

Published by kitchenkungfu

Writer, Toastmaster and tireless champion for the benefits of a ketogenic diet!

2 thoughts on “Creamy Winter Squash Soup

  1. looks good – I’ll have to try mine with coconut milk too. whats with the goofy advertisment on here ? wierd!! \o/\o/

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