October 8th, 2024
Creamy Butternut Squash Soup
Ingredients:
1 large butternut squash
32 Oz Organic bone broth (homemade or store bought) (less for a thicker soup)
2 tbsp coconut oil
1 large sweet onion
1 bulb roasted garlic
1 tsp Salt or more to taste
1/2 tsp Ginger
Sprinkle Nutmeg (omit for AIP)
1 tsp Cinnamon
How:
- Preheat oven to 350 degrees.
- Cut butternut squash length wise and remove seeds. Place face down on a baking sheet and roast in oven for 30-45 mins.
- In a sauté pan heat coconut oil and add onions. Sauté until translucent.
- Add garlic to pan and cook for an additional 1-2 mins.
- Once squash has slightly cooled remove skin and place the squash into a blender (I used my Vitamix on soup setting).
- Add in most of the sautéed onions reserving some for toppings.
- Add in broth (start with a smaller amount and continue to add until desired texture is reached)
- Add in spices
- Blend until smooth and creamy
- Serve hot
- Optional: Top with sautéed onions, avocado, bacon or other favorites!