Preheat oven to 400 degrees
Organic ingredients recommended
Step 1: The Squash (can be done ahead of time)
- Cut two butternut squash lengthwise and remove seeds
- Bake for 1 hour
- Let cool
- Remove skin
- Set aside
Step 2: The Soup
Ingredients
2 medium-large butternut squash (cooked as above)
½ cup chopped onion
2 cups chicken bone broth or vegetable broth
1 ½ cups almond or coconut milk
2 tbsp olive oil
1 tbsp maple syrup
1 tsp garlic
½ tsp Himalayan crystal salt
½ black pepper
½ tsp cinnamon
⅛ tsp nutmeg
Directions
- Heat olive oil in medium-sized saucepan
- Saute onion over medium heat until translucent (about five minutes)
- Add pre-roasted squash, broth and milk and stir over low heat until well combined
- Add all spices and maple syrup
- Cover and cook over low heat, stirring occasionally (about 20 minutes)
- Transfer to blender or use immersion blender until mixture is thick and creamy
- For thinner soup add more stock
Serve with a few Holiday Walnuts and a spoonful of goat cheese