Butternut Squash Soup

Ingredients:

• 1 Medium butternut squash
• 2 TBSP coconut oil
• 1 Qt (4 Cups) of chicken broth/stock
• 1 Medium onion chopped into slices
• 1 TBSP curry powder (optional)
• 1 Can full fat coconut milk
• Celtic Sea Salt and pepper

Directions:

1. Preheat oven to 400 degrees. Cut butternut squash in half, place cut side down on a cookie sheet and roast for about an hour.
2. Sauté onion in coconut oil in stock pot for 5-7 minutes.
3. Take the butternut squash, remove the seeds and scoop out the butternut flesh into stock pot.
4. Add 1 quart of chicken stock/broth and curry powder and bring to a boil.
5. Reduce soup to a simmer for 10 minutes.
6. Add the can of coconut milk and turn stove off and let cool.
7. Use either an emersion/hand blender or a blender to mix.
8. Salt and pepper to taste!

*For an optional garnish, roast the butternut squash seeds in some coconut oil/butter/ghee and finish with salt, pepper, and cayenne!