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Butternut Squash Soup Recipe

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This recipe for Butternut Squash Soup, by , is from Serenity Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Janice Danielson


2 tbsp. olive oil (or coconut oil)
5 c. cubed peeled organic butternut squash
2 c. cubed peeled organic russet potato
1 tsp. sea salt
1/2 tsp. freshly group black pepper
2 c. sliced organic leek (about 2 medium)
4-6 c. homemade chicken or vegetable broth
1/2 c. lite canned coconut milk
chopped green onions
toasten pumpkin seeds

1. Heat oil over medium-high heat. Add squash, potato, salt, pepper, and leak to pot. Saute 5 minutes, stirring occasionally
2. Stir in broth (enough to cover the potatoes and squash) and bring to a boil. Reduce heat and simmer about 20 minutes or until potato is tender, stirring occasionally
3. With a hand immersion blender (or in your blender), blend until smooth
4. Stir in coconut milk
5. Spoon into bowls and garnish with chopped green onions and toasted pumpkin seeds.




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