• 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


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

Prep time and Cook Time: 45 min Serves: 4-6