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Butternut Squash Soup

By The Healthy GF Life with Tammy Credicott
  • minutes
  • Serves

INGREDIENTS

2 tbsp

olive oil (or coconut oil)

5 cups

peeled, cubed organic butternut squash (about 1 ½ lbs)

2 cups

peeled, cubed organic russet potato (about 12 oz) (or *sweet potatoes)

1 tsp

sea salt

1/2 tsp

freshly ground black pepper

2 cups

sliced leeks (about 2 medium)

4 cups

chicken broth

1/2 cup

coconut milk (canned) - or other non-dairy milk

Garnish: Chopped green onions

Toasted pumpkin seeds