1/2 teaspoon salt
2 tablespoons of your favorite fat (coconut oil, butter, olive oil)
3 (13 3/4 oz) cans chicken broth
2 carrots, peeled and diced
1 cup diced onion
2 lb butternut squash, halved, peeled and seeded; cut into 1-inch pieces
1/3 to 1/2 cup of almond milk
Place squash in saucepan along with carrots, onions and broth, then add in the salt.
Simmer 40 minutes uncovered.
Puree soup in a blender or food processor along with 2 tablespoons butter.
Add 1/3-1/2 cup almond milk.