3cupsbutternut squashor about one large squash, chopped
¼cupapplediced
2large leekschopped
3cupschicken broth
2tspdried sage
1tspground cinnamon
½tspturmericoptional
1tspsalt
2-3fresh green onionschopped
¼cupfull fat coconut milkoptional, sub additonal broth
Instructions
Using a large pot on medium heat and add the coconut oil to melt. Pour in the butternut squash and sauté in the oil for 6-8 minutes or until slightly softened.
Add the leeks and apple and lightly sauté for 2-3 minutes.
Pour in the bone broth, and seasonings (reserving the green onion). Stir to combine.
Bring to a low simmer on medium heat for 15-20 minutes or until butternut squash is soft. Allow to cool for 10-15 minutes.
Either use an immersion blender, or high speed blender to blend the soup until smooth.
Stir in the coconut milk and serve topped with fresh green onion
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.