INGREDIENTS:
- 1 onion chopped
- 2 garlic cloves chopped
- 5-6 cups of butternut squash (peeled and cubed)
- ½ tsp cinnamon
- 1.5 tbsp curry powder
- Salt and pepper to taste
- ½ cup full fat coconut milk
- 4 cups of water
- 1 to 2 packets of Naked Instant Chicken Bone Broth
- Saute onion and garlic for 2-3 mins
- Add butternut squash, curry powder, cinnamon, salt, pepper and saute for 4 mins.
- Add coconut milk, water, instant bone bone broth, mix well and cover.
- Lower heat and simmer for 20 min until squash is fork tender.
- Use an immersion blender to blend (or transfer to a blender), but be careful, let soup cool a bit first. Enjoy!!
