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Broccoli and Butternut Squash Soup (AIP, SCD)

Jaime Hartman
  • 45 minutes
  • Serves 3 to 4

INGREDIENTS

6 oz

Broccoli

16 oz

Butternut squash chunks, frozen or fresh

1/2

Onion, diced (about 1/4 cup), medium

1 qt

Bone broth

3 tbsp

Nutritional yeast

1/2 tsp

Salt

3 tbsp

Coconut oil