This recipe has been adapted from one of our vegan cookbooks. I made the following version during an ice storm this winter, when all I had around the house was squash, celery, onions and chicken stock. It is substantial enough for a meal and makes a great Paleo snack on the go paired with raw crackers.
1 T coconut oil
1 c diced celery
1 peeled and chopped butternut or 2 dumpling/ acorn squash
2 T minced fresh ginger
1 diced small yellow onion
3 c stock (of your choice- chicken, beef or vegetable)
In a saucepan, heat coconut oil over medium heat and sweat the onion and celery about 5 minutes, or until onion is translucent. Add the squash and ginger, and cook 5 minutes more. Add the stock and bring to a slow simmer. Cook until squash is tender.
Working in small batches, transfer the soup to a blender and puree until smooth. Place soup back into saucepan, salt to taste. The soup thickens slightly as it cools, so feel free to add more broth should you desire. I like to top mine with the cream of coconut found at the top of then can or you can add an entire can of whole coconut milk into the saucepan once it has been pureed for a cream of squash version.