Thai Coconut Butternut Squash Soup

With just two ingredient, this has to be one of the easiest soups we’ve ever made. Who would have thought making soup after a long day of training would ever be an option?!? The secret is sourcing out a good broth from your grocery store. We’ve tested a few and love Nona Lim’s Thai Coconut Bone Broth. Another pro tip: cut up the butternut squash ahead of time. I used to be daunted by the idea of peeling and cutting a butternut squash, but now it’s a fun challenge to see how fast I can get it done. Yes, I do get out my stop watch for the task! 

The toppings are optional but worth the effort.

Enjoy!!

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Thai Coconut Butternut Squash Soup

1 butternut squash, peeled, cut into cubes, and roasted

1 container of Thai Coconut Broth

In a Vitamix or high speed blender, combine one cup of the broth with the butternut squash. Blend until smooth, adding more broth until you get to your desired consistency.

Optional toppings:

lime slices

hot sauce or chili oil

crispy roasted kale

cilantro

sliced red sweet peppers