Butternut Squash Soup
Ingredients: Servings 6
2 large ButterNut Squash cubbed after baking
4 Apple skin peeled and diced
1 Large Sweet Onion chopped
2 Tbsp coconut or olive oil
2 tsp sea salt + more sprinkled on squash for baking
1 tsp ginger ground or 1 Tbsp grated
2 tsp cinnamon or to taste + more sprinkled on squash for baking.
2 Tbsp ghee, or olive oil for drizzling on squash
6-8 cups chicken or vegetable broth
Directions:
Preheat oven 400 degrees. Cut squash lengthwise and remove seeds. Place on a baking sheet sprinkle with salt, cinnamon, and drizzle with olive oil or divide ghee between squash and place in the cup of cleaned squash. Bake 50-60 mins depending on the on the size of the squash.
Meanwhile, in a large stockpot over medium heat add oil of choice, onion, and apple. Let cook stirring for approximately 15-20 mins. Add the ginger, salt, cinnamon & broth. Simmer.
When butternut squash is fork tender remove from oven let cool then remove skin and cut squash into cubes then add to stockpot. Cover and simmer for 10 mins until apples, and onions are cooked and ingredients start to thicken.
Remove soup from heat add mixture to blender puree and serve.
