Roasted Butternut Squash Soup

Ingredients:

• 1 Butternut Squash (cubed)

• 1 tbsp Avocado Oil

• 2 tbsp Grass-fed Butter (melted)

• 1 Onion (minced)

• 3 cloves Garlic (minced)

• 1/3 cup Cream or Milk (I used a2 Whole Milk)

• 2-4 cups Chicken/Veggie Broth (or water).. just depends on how thin or thick you want it

• 1/8 tsp Cloves

• 1/4 tsp Ginger

• 1/2 tsp Salt

• 1/4 tsp Pepper

Directions:

1. Cube butternut squash, mix with oil, salt and pepper and roast on 425 for 20-25 minutes

2. While squash is roasting, mince the onion and garlic. Sautee in oil until fragrant and translucent.

3. Transfer to a food processor or high-speed blender, add in the cloves, ginger, salt and pepper, and cream and set aside.

4. Melt the butter and add to mixture in a blender.

5. Once squash is cooked, add straight to the blender. Turn on low/medium and start slowly adding in the broth. Be aware of how thick or thin it is, as do as desired.

6. Taste and add anything else to your liking.

7. Eat immediately or let cool and store in the fridge for up to 5 days.