Purple Potato & Butternut Squash Soup

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Servings: 6

Ingredients:

• 1 Cup Mirepoix (equal parts diced onion, carrot, and celery)

• 1 Rotisserie Chicken, pulled

• 2 Cups Baby Purple Potatoes, quartered

• 2 Cups Butternut Squash, cubed

• 32oz Chicken/Vegetable Broth

• 1 Can (13.5 ounces) Coconut Milk

• 3-6 Sprigs of fresh Thyme (or 2 tsp dried thyme leaves)

• Salt and Pepper, to taste

• Cooking Oil (ie., Ghee)

• A few dashes of Hot Sauce (adjust to your preference)

• 1/2 -1 tsp Garlic Powder

Instructions:

1. Prepare Mirepoix and Potatoes/Squash

• Wash and dice carrots, onion, and celery to make up 1 cup of mirepoix

• Wash, peel and dice butternut squash into bite-sized pieces.

• Wash and quarter the purple potatoes.

2. Sauté the Mirepoix and Potatoes/Squash:

• In a large soup pot, heat some cooking oil over medium heat.

• Add the diced onion, carrot, and celery mix (mirepoix) to the pot and sauté for a few minutes until they begin to soften.

• Add the quartered purple potatoes and butternut squash to the pot and continue to sauté for an additional 5-7 minutes until the vegetables are almost softened and the onion becomes translucent.

3. Add the Liquids:

• Pour the vegetable broth and coconut milk into the pot with the sautéed mirepoix, potatoes, and squash.

4. Season and Flavor:

• Stir in thyme salt, black pepper, hot sauce, and garlic powder. (If using fresh thyme, strip the leaves from the stems).

• Adjust the seasonings to your taste, especially the salt, pepper, and hot sauce. Start with a little and add more if needed.

4. Heat Through:

• Allow the soup to simmer gently over medium-low heat, stirring occasionally, until the potatoes and squash are tender and all the ingredients are heated through. This should take about 15-20 minutes.

• Lastly, add the rotisserie chicken and heat through.

5. Serve:

• Ladle it into bowls, and garnish with additional fresh thyme leaves if desired.

• Serve hot and enjoy!

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