5 star :: (paleo, whole30, low-fat) Delicious, creamy and without any guilt. Mmmmm.
6 pounds Butternut Squash (halved, deseeded and roasted with 8 cloves roasted garlic) Sauté for 15 minutes in soup pan: 2 Tablespoon grass fed organic butter 3 stalks celery, diced 1 cup purple onion, diced 1 teaspoon Himalayan sea salt 1 teaspoon ground black pepper 1/2 tsp red pepper flakes or cayenne Blend squash and garlic and add: 4 cups chicken stock (can also use bone broth) 1/4 cup olive brine
Combine and enjoy this cream free creamy version of a luscious butternut squash chowder. We devoured this with Swedish latkes. I have a recipe post for that also.
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