Butternut Squash Soup
 
Ingredients
  • 2 lbs butternut squash, cubed
  • 1 large white onion, chopped
  • 5 small garlic cloves (or 3 large ones)
  • 4 cups chicken broth (I used homemade bone broth)
  • 2 tsp salt
  • black pepper
  • 2 Tbsp coconut aminos (you can substitute with soy sauce)
  • ¼ tsp cumin
  • ⅛ tsp garlic powder *optional
  • a sprinkle of nutmeg
  • fresh cilantro
Instructions
  1. Preheat oven to 350 degrees F. If you have a roasting option, select roast.
  2. Spray one large baking pan with olive oil. Place squash, onion, and garlic on the pan and spread into one layer. Spritz top with olive oil. Sprinkle with salt and pepper.
  3. Roast for 30 minutes.
  4. Remove from oven and transfer to soup pot.
  5. Turn stove top to low. Add remaining ingredients except cilantro. Stir, bring to a simmer and cover.
  6. Simmer for 20 minutes stirring occasionally.
  7. Use an immersion blender to puree soup. Ladle into bowls and top with fresh cilantro.
Recipe by Beautifully Nutty at http://www.beautifullynutty.com/scenes-of-april/