Lemon Parsnip Butterkin Squash Soup

Lemon Parsnip Butterkin Squash Soup

1 Tbs. coconut oil
1/2 medium sweet yellow onion, chopped
2 medium parsnips, peeled and chopped
sea salt and pepper
1 cup Butterkin squash (butternut or buttercup will do), cooked and peeled
juice and zest of 1 lemon
1 cup vegetable stock
1 cup full-fat coconut milk

 

Heat the coconut oil in a large stock pot over medium heat. 

Add the onion, parsnip, salt, and pepper. 

Sauté until golden brown and soft. 

Add the cooked winter squash, lemon juice, and zest, as well as broth. Cook for just a few minutes more.

Transfer to a high-speed blender, or using an immersion blender, purée the mixture until silky smooth. 

Stir in coconut milk.

 

Garnish with additional lemon zest and coconut milk, if desired.