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MAKES ~ 16 cups

INGREDIENTS:

•1 TBSP coconut oil
•2 medium onions, peeled and chopped
•Two 3-pound butternut squash (6 lbs total), peeled and seeded
•8 medium carrots, chopped
•12 cups Smoked Chicken Broth (http://completelynourishedcommunity.com/photo/smoked-chicken-broth)
•Sea salt and freshly ground pepper, to taste

DIRECTIONS:

Cut squash into 1-inch chunks, and set aside.

Melt coconut oil in a large stockpot over medium-high heat. Add onion and cook until translucent, about 8 minutes.

Add squash, carrots and broth. Bring to a simmer and cook until veggies are quite tender, about 15-20 minutes.

Remove from heat and carefully use an immersion blender to puree the soup until smooth (keep in contact with the bottom of the pan, so you avoid splashing soup and burning yourself!).

Season to taste with salt and pepper.

Enjoy! This is great leftover, too!


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