Recipe for Roasted Butternut Squash Soup

Serves: 6

Ingredients:

1 large Butternut Squash (approx. 3 pounds)

1/4 cup - Avocado Oil (or any oil with a high smoke point)

1/2 cup - Onion (diced)

2 tablespoons - fresh Garlic (minced)

1 tablespoon - fresh Ginger (minced)

1/2 teaspoon - Sea Salt

1/8 teaspoon - Black Pepper

1 tablespoon - Maple Syrup

1 cup - Coconut Milk

3 cups - Vegetable Broth

3 Bay Leaves

1 tablespoon - Lemon Juice

Instructions:

Preheat the oven to 425 degrees.

Place the Butternut Squash on a baking pan and drizzle with Avocado Oil.

Roast for 30 minutes or until Butternut Squash is slightly browned on the outside and the skin is tender.

Remove Butternut Squash from the oven and peel off the skin.

Cut the Butternut Squash in half and remove seeds.

Cut the Squash into 2 inch pieces.

Drizzle with Avocado Oil, Sea Salt, and Black Pepper then toss.

You can line the pan with parchment paper or grease the bottom of the pan with oil.

Spread the Butternut Squash on the pan and roast for an additional 20-25 minutes or until soft.

Remove from the oven and set aside.

In a large stock pot, heat 2 tablespoons of Avocado Oil.

Add Onion, Garlic, and Ginger then sauté for 2 minutes.

Add the roasted Butternut Squash, Coconut Milk, Vegetable Broth, Salt, Pepper, and Maple Syrup.

Bring to a boil, turn down the heat and simmer for 15 minutes.

Remove Bay Leaves and blend the soup in the blender in small batches until smooth.

Put the blended soup back in the pot and simmer.

Add Lemon Juice.

Add Salt to taste.

Serve with toasted Bread and fresh Herbs.

Serves: 6