3 extra-large chicken breasts
2 tbls ghee, divided
salt and pepper
3 cups butternut squash (1 lb flesh), small cubed
1 small onion, diced
5 cups baby bellas, thick sliced
9 cups chicken broth
1 can coconut milk
1 tbls fresh thyme
1 tsp garlic powder
1/2 tsp sea salt
1/2 tsp pepper

3 extra-large chicken breasts 2 tbls ghee, divided 3 cup s butternut squash (1 lb flesh), small cubed 1 small onion, diced 5 cup s baby bellas, thick sliced 9 cup s chicken broth 1 can coconut milk 1 tbls fresh thyme 1 tsp garlic powder 1/2 tsp sea salt 1/2 tsp pepper

In an extra large soup pot over medium heat, melt 1 tablespoon ghee. Add in chicken breasts and cook for 5-8 minutes. Flip and cook for another 5-8 minutes until chicken is golden brown. Remove from pan onto a large plate. In same pot, toss in butternut squash and coat with chicken drippings. Cook for 15 minutes stirring occasionally until squash is softened and slightly brown. While squash is cooking, cut your chicken into large but bite-sized pieces. When squash is done, remove onto the chicken plate. Place remaining tablespoon of ghee into the pot, and toss in onions. Cook until translucent then throw in the mushrooms. Cook for 10 minutes stirring occasionally. Dump chicken and squash back into the pot and pour in chicken broth. Sprinkle with salt, pepper, thyme and garlic. Bring to a boil. Since there is so much liquid, don’t worry if this takes some time! Then reduce to a slow simmer and pour in coconut milk. Stir to combine and cook for 45 minutes, stirring occasionally.