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!