Butternut Squash Soup...so creamy without the cream. | Colorado Springs Functional Medicine

Ingredients

• Coconut Oil (enough to cook veggies and coat squash)
• 1 Medium butternut squash, halved lengthwise, de-seeded
• Salt and Pepper to taste
• 1 Medium onion, chopped
• 2 stalks celery, chopped
• 2 carrots, chopped
• 2 garlic cloves, minced (or more if you like garlic)
• 6 cups chicken broth or veggie broth, divided