Creamy Butternut Squash Soup - whole 30, paleo, dairy free and gluten free!
In a large pan, heat oil over medium heat. Once oil is hot, add onions and cook until soft and brown (approximately 5 mins)
Add garlic, carrots, butternut squash, cauliflower and spices. Mix well, reduce heat to low and cook for 10 minutes
Add chicken bone broth, chicken stock and coconut milk. Simmer for 40 minutes on low
Using an immersion blender, blend soup. Serve in bowls, garnish & enjoy!
This soup can easily be made ahead of time & stored in the fridge. Reheat on the stove. Also, instead of using both chicken bone broth and chicken stock, you can use one or the other!