Christine Chowning

Ingredients 2 tbsp ghee (or butter) 4 slices bacon, diced (see tip below) 1/2 cup fine diced sweet onion 1 1/2 cups homemade chicken stock 3 1/2 cups homemade butternut squash puree 2 14 oz cans pure coconut milk 1 tbsp minced fresh sage, plus extra for topping soup 1/2 tsp ground ginger 1/2 tsp dried thyme 1 1/2 tsp sea salt Instructions In a large stockpot (or dutch oven) over medium-high heat, add the ghee and bacon pieces. Sauté until bacon is crispy. Use a slotted spoon to remove the bacon bits; place on a paper towel and set aside. Reduce heat to medium, add the fine diced onion to the stockpot and sauté until translucent and golden in color. Then add the chicken stock, butternut, coconut milk (make sure to reserve 1/4 cup to create decorative pattern, if desired), sage, ginger, thyme and salt. Bring soup to a gentle simmer, cook uncovered for 15 minutes. Use immersion blender to blend the onion into the soup. Or use a blender and transfer the soup in batches until well

Monday morning I will start my workout with Core De Force( new workout ) and I gave you snips of it last week. In my groups I teach you about meal planning prep and how to stay of track and create a healthy lifestyle and reach your goals. I am posting a copy of my meal plan for the week and if you are interested in joining my next 30 day group that will start on November 28th message me for details.