Butternut Squash Soup

Ingredients

• 1 Medium Butternut squash

• 2 TBSP Butter

• 1/2 medium onion, finely chopped

• 2 cups vegetable broth (give or take)

• 1/4 cup half n half, coconut or cashew milk

• 1 tsp Salt or to taste

• Optional: I like to add ½ tsp Rosemary or Braggs 24 spice blend.

• Garnish (ideas below)

Directions

Halve butternut squash lengthwise and roast in baking dish in 1” water, cut side down on 350 for 30 minutes.

Sauté onion in butter in a large pot until soft. Scoop flesh from squash and add to onion.

Add broth and spices and blend with blender or hand blender, adjusting liquid until desired consistency. Add dairy or alternative and simmer for 10 min or until warm.

Add salt and pepper to taste. Garnish with sour cream, green onions, chopped avocado, cilantro or dried chickpeas (Saffron Road Brand)

Excellent healthy soup!