Butternut Squash Soup

INGREDIENTS

• 1 butternut squash, cubed

• 1 large or 2 small Chinese yams, cubed

• 1-2 pears, diced

• 1 leek, chopped

• 1 shallot, chopped

• 3 cloves garlic, minced

• 1 thumb of ginger, minced

• 1-2 quarts broth/stock - your choice: chicken, beef, veggie (use more or less depending on your desired thickness)

• 2-3 tbsp oil - your choice: coconut, bacon grease, butter, ghee, avocado oil

• 1 can coconut milk

• Salt and pepper

STEPS

1. Heat oil in a large heavy-bottomed pot over medium heat. Stir in squash, yams, leek, shallot, garlic, and ginger until fully coated in oil, cook for 5-10 minutes.

2. Add broth/stock and diced pears and bring mixture to a boil. Reduce heat and simmer for 30 minutes.

3. Season with salt and pepper to taste. Remove from heat and stir in coconut milk. Using an immersion blender or transferring to a Vitamix/blender, puree to desired texture.

4. ENJOY!!