Simple Butternut Squash Soup

Roast, mix and blend.

I've been making this soup on repeat since September and it never gets old. yum - yum - yum.

Feel free to add protein to it to make it a more balanced meal, like ground beef or sausage. However you decide to savor this soup, it's gonna be on point y'all.

Simple Butternut Squash Soup (AIP approved)

INGREDIENTS:

• 1 roasted butternut squash

• 3 cloves of garlic, minced

• 1/2 yellow onion, diced

• 16-17 ounces of bone broth (chicken or beef)

• 1/4 c. coconut cream

• salt to desired taste

• sprinkle of nutmeg

Directions:

1. Roast butternut squash: Cut squash in half lengthwise, scoop out seeds, brush with coconut oil, avocado oil or beef tallow and sprinkle with salt, roast cut side down on 400* for about 30-40 mins.

2. While squash is roasting, in a medium size sauce pan sauté onions and garlic in oil of choice. Once they are fragrant, add in bone broth and keep on low heat.

3. Once squash is roasted and cooled, scoop the squash "meat" out and add it to the sauce pan. Add in coconut cream, salt and nutmeg. Stir and cook on low-medium for about 5-10 minutes.

4. Turn off heat. Use an immersion blender to blend all ingredients together until smooth.

5. To serve, eat by itself or add crunchy chips and chimichurri for some fun.

enjoy this cozy and nourishing soup!