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

1. Warm the ghee or oil in a large soup pot on the stove.
2. Sauté the onion for 10 to 15 minutes, or until golden brown.  Add the chopped squash and cook for approximately 10 minutes.
3. Add the broth or stock, bring the mixture to the boil and then reduce to simmer until the squash is soft.
4. Puree the soup and serve.