BUTTERNUT SQUASH SOUP

INGREDIENTS serves 3-4

• 1 medium butternut squash

• 4 medium carrots

• 1/2 small onion

• 1 garlic clove

• 2 cups pasture raised bone broth

• 1-2 tbsp avocado oil or olive oil

• 1/2 cup full fat canned coconut cream or milk

• 1 tbsp sugar free syrup (optional)

• 1/8 tsp Cayenne pepper

• 1/8 tsp Cinnamon

• 1/4 tsp Curry powder

• 1/4 tsp Nutmeg

• 1/2 tsp Salt

INSTRUCTIONS

Prep Time 5 min Cook Time 50-60 min

1. Pre heat oven to 400F.

2. Cut squash in half length wise, scoop out seeds, brush with avocado oil and lay face down on baking sheet.

3. Coat carrots in oil and add to same baking sheet.

4. Bake for 40-50 min or until soft.

5. Halfway through (20 min left) add onion and garlic (no chopping needed, just peel outer layers off).

6. Remove from oven and once cooled scoop out squash contents into a high speed blender with all remaining ingredients.

7. Blend until smooth. If the soup is too thick (is it ever?) add small amounts of liquid like bone broth or coconut until desired consistency.

8. Depending on your blender size you may need to blend in batches.

9. If it needs a warm up add to a pot over medium heat until reaches desired temp.

10. Serve immediately and enjoy!

Mishi Tips:

If you are not using a blender made for blending hot soups, allow the soup to cool for 20 min.

I love to top my soup with sautéd mushrooms, sprouted pumpkin seeds, micro greens, olive oil, additional coconut cream or a dollop of cashew sour cream.

Make it your own! This soup is great as a curry (add 3 TBSP of curry powder).