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Butternut Squash Soup Recipe


  • 2 tablespoons coconut oil or ghee
  • 1 large onion, halved and sliced
  • 1 leek, chopped
  • 2 cloves garlic
  • 1 Marigold Organic Swiss Bouillon cube (optional)
  • 7 cups filtered water
  • 1 butternut squash, peeled, cubed
  • ⅛ teaspoon allspice
  • ⅛teaspoon nutmeg
  • ⅛teaspoon ginger
  • Cayenne pepper, pinch
  • ½teaspoon Celtic sea salt
  • Herbamare to taste
  • 3 tablespoons fresh dill, chopped as a garnish
  1. Heat coconut oil or ghee in a stockpot. Sauté onions until translucent. Add vegetable bouillon cube and water. Simmer for 10 minutes on medium-low heat.
  2. Add leek, squash, spices, and sea salt. Continue to cook until squash is tender.
  3. Purée using a blender or an immersion blender and adjust seasonings. Add Herbamare to taste.
  4. Serve hot or cold, garnished with freshly chopped dill.

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