• 8-10 mushrooms quartered
  • 1 medium sized butternut squash peeled, seeds removed and diced in 1 inch cubes
  • 1 medium sized onion, diced
  • 3 cloves garlic pressed
  • 4 cups vegetable broth
  • 1/4 tsp italian seasoning
  • sea salt and black pepper to taste
  • 1-2 tsp coconut oil


  • Heat coconut oil in a stock pot over medium heat
  • Add onion to stock pot and saute until translucent
  • Add garlic and butternut squash and saute with lid covered for 5 min
  • Add mushrooms and continue to saute with lid covered for another 5 min or until squash is tender
  • Add vegetable stock, sea salt, black pepper and italian seasoning and bring to boil
  • Once boiled, bring to simmer and blend until smooth with hand blender
  • Simmer for 10 min and then turn off heat and serve

Prep time and cooking time 45 min

Serves 4-6