CREDIT for this recipe goes to WHOLE30!
Ingredients
3 tablespoons coconut oil or Ghee
1/2 cup diced onion
3 cups of diced, seeded, peeled, butternut squash **
2 cloves garlic
1/2 teaspoon ginger *optional
4 cups chicken broth
1 teaspoon salt
1/2 teaspoon black pepper
**TIP: You can purchase diced squash at most grocery stores. I find this saves a lot of time!
Directions:
In a large pot melt the coconut oil, add onion until golden brown. Then add squash, garlic and ginger* until the garlic becomes aromatic.
Add the chicken broth and bring to a boil over high heat.
Boil until butternut is soft (about 10 minutes). Remove from heat.
In one or two batches transfer soup to food processor until smooth.
Return to pot and heat over medium-high heat until it thickens.
Season with salt and pepper.
NOTE: To make this a complete meal you can add some cooked chicken scallops. You can also add spinach for additional greens. I prefer to process the spinach but you can also add it the last 3 minutes of cooking.
