Creamy Butternut Squash Soup
Makes 6 servings as an entrée or side dish.
Ingredients
- 2 tablespoons ghee, coconut oil or olive oil
- 1 medium brown onion, finely diced
- 5 cups of peeled and chopped butternut squash. Add more if you want the soup thicker.
- 4.5 cups chicken bone broth or vegan stock
- Salt to taste
Method
- Warm the ghee or oil in a large soup pot on the stove.
- Sauté the onion for 10 to 15 minutes, or until golden brown. Add the chopped squash and cook for approximately 10 minutes.
- Add the broth or stock, bring the mixture to the boil and then reduce to simmer until the squash is soft.
- Puree the soup and serve.
Know someone who might benefit from this article? Share it!
Need Help?
1-888-75-LIVER
Monday to Friday, 9:00 am to 5:00 pm MST
100%
Satisfaction Guaranteed
If it’s faulty or wrongly described, we’ll replace it.