Categories: STAGE 1

Ingredients

• 2 quarts chicken stock
• 2 tablespoons animal fat, coconut oil, or ghee
• 3 leeks, sliced in half, and sliced again into half-moons (or 2 onions, chopped)
• 1 butternut squash, peeled, seeded, and cut into chunks
• 1 bouquet garni (see instructions)
• Sea salt

Directions

1. To make the “bouquet garni”: tie the following herbs with a string – parsley, rosemary, thyme, bay leaf, and garlic.

2. Add the stock and fat to a pot. Add the vegetables and bring to a boil. Reduce the heat to a simmer, add the bouquet garni, and cook, covered, for 30 minutes.

3. Take out the bouquet of garni and remove the soup from the heat. Puree the soup with an immersion blender until smooth

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