Paleo, AIP, Pegan
1 large butternut squash
32 Oz Organic bone broth (homemade or store bought) (less for a thicker soup)
2 tbsp coconut oil
1 large sweet onion
1 bulb roasted garlic
1 tsp Salt or more to taste
1/2 tsp Ginger
Sprinkle Nutmeg (omit for AIP)
1 tsp Cinnamon
Preheat oven to 350 degrees.
Cut butternut squash length wise and remove seeds. Place face down on a baking sheet and roast in oven for 30-45 mins.
In a sauté pan heat coconut oil and add onions. Sauté until translucent.
Add garlic to pan and cook for an additional 1-2 mins.
Once squash has slightly cooled remove skin and place the squash into a blender (I used my Vitamix on soup setting).
Add in most of the sautéed onions reserving some for toppings.
Add in broth (start with a smaller amount and continue to add until desired texture is reached)
Add in spices
Blend until smooth and creamy
Optional: Top with sautéed onions, avocado, bacon or other favorites!