Butternut Squash Soup
1 medium stalk(s)
Chicken broth (stock)
(homemade if possible)
(mix with ghee for flavour)
Heat ghee in a soup pot. Add onion, carrot and celery and cook until onions become soft and translucent. Add butternut squash, broth, salt and pepper and bring to a boil. Reduce heat and simmer until squash is tender.
Use a hand-held blender to puree the soup. Garnish with a spoonful of Sage City ghee and fresh sage. Serve and enjoy!
Calories from fat
Calories from saturated fat
Pygal 56% 466.351226055 210.605391981 36% 292.54715505 202.215428615 8% 357.347042362 110.224378444 56% 36% 8% Carbohydrates Fat Protein
Meal Garden, 326 1/2 Bloor Street West, Unit 4, Toronto, Ontario, M5S 1W5, Canada