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Butternut Squash, Carrot and Coconut Soup (Grain-Free)
DELICIOUSLY ORGANIC9Ingredients
60Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. butternut squash (peeled, seeded and cut into 2-inch chunks)
- 1 Tbsp. ghee (melted, you can substitute palm shortening for a dairy-free option)
- 2 Tbsp. unsalted butter (or coconut oil)
- 3 carrots (cut into 1/4” thick coins)
- 1 leek (white and light parts only, chopped)
- 1/2 tsp. dried thyme
- 1 1/2 tsp. sea salt (Celtic)
- 3 cups chicken broth (you can use bone broth or meat stock)
- 1 cup coconut milk
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