Servings: 5 -6 cups
Ingredients
- 1 medium sized butternut squash peeled and cubed.
- 2 tbsp. avocado oil
- 1 onion sliced
- 1 garlic clove minced
- 1 can full fat coconut milk
- 1-2 cups bone broth depending on desired consistency
- 1/4 tsp cinnamon
- Dash of nutmeg
- Pink rock or grey sea salt to taste
Optional Toppings:
- 1 tbsp. pumpkin seeds per bowl
- 1 tbsp. coconut milk per bowl
Instructions
- Preheat oven to 400F and line a baking sheet with parchment paper.
- Place peeled and cubed butternut squash on baking sheet, drizzle with 1 tbsp oil, and sprinkle with salt.
- Roasted for about 30 minutes, or until tender.
- In the meantime, saute onions and garlic in the remaining 1 tbsp of oil until translucent.
- When the squash is cooked, add all of the remaining ingredients to the blender. Start with only 1 cup of the bone broth and add as needed for desired consistency.
- Blend on high until smooth.
- Serve as is or add optional toppings.
Notes
Freeze any leftovers in mason jars for quick meals.