Squash Soup

This squash soup is simple yet incredibly delicious and dairy-free. I love making this in the fall and winter.

Ingredients

2 tbsp ghee or olive oil

3 large garlic cloves, finely chopped

1 large yellow onion, finely chopped

3 large carrots, finely chopped

3 celery stalks, finely chopped

1 butternut squash (about 8 cups, diced)

4 cups bone broth (or any broth of choice - chicken broth, vegetable broth, etc.)

1 cup coconut milk or cream

Salt and pepper to taste

Instructions

1. In a large pot over medium heat, heat the ghee and sauté the garlic, onion, and celery, stirring often, until soft and fragrant - about 5 minutes.

2. Add the carrots, butternut squash, and bone broth.

3. Bring to a boil, then reduce the heat to low and simmer until all of the vegetables are tender - about 30 minutes.

4. Using an immersion blender, blend the soup until smooth.

5. Stir in the coconut milk, salt, and pepper.

Recipe Notes:

- Add toppings of choice. Some of my favorites are cilantro, pumpkin seeds, almonds, thyme, or rosemary.

- I like to use coconut cream or milk from a can so the only ingredients are coconut milk.

- If you do not have an immersion blender, you can also use a blender. Use caution blending hot liquid - let the soup cool and do in small batches as the heat will make it expand.