Root Vegetable & Coconut Milk Puree ~ Sarah Bouchard Nutrition

Ingredients

• 1 medium butternut squash, peeled, seeded and cubed
• 3 medium parsnips, peeled and cubed
• 4 large carrots, peeled and sliced
• 1 medium yellow onion, chopped coarsely
• half 1 head of roasted garlic
• 2 tbsp butter or ghee (clarified butter),
• 1 cup vegetable broth, I used Pacific Foods, it is gluten-free and yeast-free
• 2/3 cup coconut cream fat part of the coconut milk
• 1 cup fresh chives, chopped finely
• salt & pepper to taste