Butternut Squash Soup with only 4 Ingredients

Here is an easy soup recipe!  For those on Candida Clear sub the balsamic vinegar for apple cider vinegar.  I tried both ways and the apple cider vinegar is a great substitution for it!

2 lbs of butternut squash (I got mine from Costco and it is already cut into cubes)
1 medium onion
3 to 4 cups vegetable broth (We didn't have any so I used chicken broth)
2 to 4 balsamic vinegar (For Candida Clear use apple cider vinegar)
Salt and Pepper to taste

Cook the diced up butternut squash in coconut oil at 375 degrees for 30 to 40 minutes until tender.  With about 10 minutes to go cut up the onion and saute with coconut oil in a skillet until they start to get golden edges.  

When both the butternut squash and the onions are cooked throw them into a blender with the vegetable (or chicken) broth.  I didn't have to warm up the chicken/vegetable broth because the squash and onions were really hot so it warmed the broth up really quickly.  

After it is blended add the balsamic or apple cider vinegar to taste.  Start with 1 tsp and work up to what you would like.  (I didn't get my blender out but instead put everything into a large soup pot and then used a hand blender.  Either way works great!)  

We topped it with jalapenos and avocado which was a perfect little addition!  You could even try cilantro or green onions too.

Enjoy! 

Recipe Idea from

http://www.onelovelylife.com/roasted-butternut-squash-soup/

Diced up Butternut Squash from Costco

All done!  Topped with jalapenos and avocado

What I used to blend it all together with.  Or you could add it all to a regular blender.