This Butternut Squash soup is a delicious and nutritious addition to any Thanksgiving dish!

Ingredients:

• Avocado oil
• 1 butternut squash, peeled, seeded and cubed
• 2 small zucchinis, peeled and cubed
• 1 celery root, peeled and cubed
• 2 leek stalks, chopped
• 5 cloves of garlic, crushed
• 6 cups vegetable stock
• 1 sprig of thyme
• salt and pepper

Directions:

1. Coat the bottom of a large pot with avocado oil, and add the chopped vegetables and sauté until the leek is translucent, be careful not to burn the vegetables.
2. Add 6 cups of vegetable stock and add a sprig of thyme.
3. Simmer on low for about 40 minutes, or until all vegetables are tender.
4. Remove the thyme before blending the soup. I like to use my Vitamix to blend it thoroughly, but a hand mixer will do the job too.
5. Season with salt and pepper to taste.
6. Optional garnish: sour cream, fresh parsley, avocado, seeds, cheese, etc.

Bon Appétit!