This is my new absolute FAVORITE soup of all time!!! If you love to make your home smell like a fancy restaurant, then this is the soup for you!

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(Psst….If you enjoy this recipe,  be sure to get yourself a copy of our additive-free cookbook & grocery shopping guide, “Eating Additive-Free“! It’s stuffed with 150+ more tasty recipes!! Your satisfaction is guaranteed…or your money back!)

MAKES ~ 16 cups (or you can cut this recipe in half for 8 cups of soup)

INGREDIENTS:

• 1 TBSP coconut oil
• 2 medium onions, peeled and chopped
• Two 3-pound butternut squash (6 lbs total), peeled and seeded (or use  4lbs of pre-chopped RAW butternut squash if you prefer)
• 8 medium carrots, peeled & chopped
• 12 cups Smoked Chicken Broth
• 2 tsp sea salt, to taste
• 1 tsp freshly ground black pepper, to taste

DIRECTIONS:

If using whole squash, cut squash into 1-inch chunks, and set aside.

Melt coconut oil in a large stockpot over medium-high heat. Add onion and cook until translucent, about 8 minutes.

Add squash, carrots and broth. Bring to a simmer and cook until veggies are quite tender, about 15-20 minutes.

Remove from heat and carefully use an immersion blender to puree the soup until smooth (keep in contact with the bottom of the pan, so you avoid splashing soup and burning yourself!).

Season to taste with salt and pepper.

Enjoy! This is great leftover, too!

CHECK OUT OUR RECIPES PAGE FOR MORE GREAT RECIPES!!!

(Psst….If you enjoy this recipe,  be sure to get yourself a copy of our additive-free cookbook & grocery shopping guide, “Eating Additive-Free“! It’s stuffed with 150+ more tasty recipes!! Your satisfaction is guaranteed…or your money back!)