Butternut Squash Soup

You’ll love this new soup recipe and how easy it comes together!

INGREDIENTS:

1 CUP COCONUT MILK
1 TBSP COCONUT OIL
1 MEDIUM BUTTERNUT SQUASH (peeled, seeded, and chopped)
1 SWEET ONION, DICED
4 RED APPLES, peeled, cored, and diced
½ TSP GROUND NUTMEG
½ TSP GROUND GINGER
2 CUPS LOW SODIUM, ORGANIC CHICKEN STOCK

DIRECTIONS:

STEP 1:
In large soup pot melt coconut oil. Add onions, sautéing until soft.

STEP 2:
Add chopped squash and apples. Sauté at least 5 minutes, until it
starts to brown.

STEP 3:
Add coconut milk, , chicken stock, and spices. Simmer about 20
minutes until all ingredients are softened.

STEP 4:
Pour mix into blender and puree until smooth.

Servings: 4
Nutrition per Serving: Calories 228, Total Fat 9g, Carbs 40g, Protein 7g, Fiber 7g, Sugars 22g

PRINT THIS RECIPE

Lindsay Brin holds a degree in Exercise Science and has over 20 years of experience helping women, especially women over 40, build strength and redefine what fitness means for life. She has certified Pilates instructors and CPTs across the U.S. and developed a fitness course accredited by National Academy of Sports Medicine (NASM) and American Council on Exercise (ACE).

But her most transformative learning came after 40, when she began experiencing perimenopause. Lindsay immersed herself in the science of aging, hormones, walking, HIIT, and strength training—ultimately developing a method that works with your body, not against it.

This is now the foundation of Moms Into Fitness, which has helped over 85,000 women rebuild strength, renew energy, and create lasting results.

Learn more about Lindsay →

New Workouts Added Weekly

SIMPLE FITNESS THAT WORKS