Butternut Squash, Carrot and Coconut Soup (Grain-Free)
Butternut Squash, Carrot and Coconut Soup (Grain-Free)
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  • Ingredients

    • 2 pounds butternut squash, peeled, seeded and cut into 2-inch chunks
    • 1 tablespoon ghee, melted (you can substitute palm shortening for a dairy-free option)
    • 2 tablespoons unsalted butter (or coconut oil)
    • 3 carrots, cut into 1/4” thick coins
    • 1 leek, white and light parts only, chopped
    • 1/2 teaspoon dried thyme
    • 1 1/2 teaspoons Celtic sea salt
    • 3 cups chicken broth (you can use bone broth or meat stock)
    • 1 cup coconut milk

    Instructions

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