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% 466.351226054613 210.6053919805023 36% 292.5471550497123 202.21542861519214 8% 357.34704236249905 110.22437844360215 56% 36% 8% Carbohydrates Fat Protein
Meal Garden, 326 1/2 Bloor Street West, Unit 4, Toronto, Ontario, M5S 1W5, Canada