Butternut Squash, Carrot and Coconut Soup (Grain-Free)

Directions

1. 1
   Preheat the oven to 400F and adjust the rack to the middle position.
2. 2
   Place the squash on a baking sheet lined with unbleached parchment paper .
3. 3
   Pour the ghee overtop and gently toss to coat the squash. Roast for 30 minutes, or until soft when pierced with a knife.
4. 4
   Meanwhile, melt the butter in a large pot over low heat.
5. 5
   Add the carrots and leeks and stir to combine.
6. 6
   Put the lid on the pot and let the vegetables sweat for 30 minutes. After 30 minutes, remove the lid and stir in the thyme and sea salt.
7. 7
   Add the chicken broth and roasted squash to the carrot mixture and bring to a simmer. Then, using an immersion blender, blend the soup until smooth. Or, you can also process the soup in a blender until smooth. Stir in the coconut milk. Season to taste with sea salt.
8. 8
   Serve.
9. 9
   Note: I like butternut squash soup on the creamier side, but if you like it a bit thinner, than just add 1/2 cup or so of water.