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Butternut Squash Soup

Butternut Squash Soup 
Vegan / Gluten Free
Yield: 6 servings

2 tbsp. butter (or butter substitute)
1 medium onion, chopped 
1 Russet potato, peeled and cubed
2 pounds butternut squash, peeled and cubed
2 tbsp. Waltzing Kangaroo Chicken Flavor Bouillon Seasoning 
13.5 oz  (1 can) unsweetened coconut milk
Salt and pepper, to taste


Heat butter in a large pot over medium-low heat. Add onion and sauté until soft, about 5 minutes. Add potatoes, butternut squash, 4 cups of water and Waltzing Kangaroo Bouillon Seasoning. Stir, cover and bring to a boil. Turn down the heat and simmer for about 20 minutes, until the vegetables are soft. Remove from heat and puree, taking care to let the heat gently escape if using a blender. Return to the large pot, stir in coconut milk and bring to a simmer. Remove from heat and add salt and pepper, to taste. Serve with crusty bread.