Butternut Squash Soup

Ingredients:

2 tbsp. grass-fed butter

1 small yellow onion, chopped

2 stalks celery, chopped

2 medium sweet potatoes, chopped into 1

inch cubes

2 medium carrots, chopped into rounds

1 medium butternut squash, peeled,

seeded, and cubed into one inch pieces

32 oz chicken bone broth or chicken

stock

2 tsp. garlic powder

1 1/2 tsp. sea salt

2 tsp black pepper

optional toppings: red pepper flakes, micro greens, and/or truffle oil.

Directions:

1. In a deep pot, heat the butter over medium heat. Add the onion, celery, sweet potatoes, carrots, and squash. Cook vegetables for 3-5 minutes, stirring occasionally, until they start to become tender.

2. Add bone broth (or vegetable stock), garlic powder, sea salt, and black pepper to vegetables. Stir so that mixture is well combined.

3. Bring mixture to a boil. Reduce heat to low, cover pot, and let simmer for 35-40 minutes.

4. Use an immersion blender to blend soup inside pot or transfer soup to blender, a few cups at a time, and blend until smooth.

**You may use olive oil in place of grass fed butter and vegetable stock in place of chicken broth/stock if you want to make this recipe vegan!

It’s that time of year with butternut squash and pumpkin recipes every where you turn! To be honest, I’m not a huge pumpkin fan (although I do have a pumpkin chocolate chip cookie recipe that I love), but I do love butternut squash. This soup is so filling, so good for you, and the perfect fall dinner. I hope you love it as much as I do! xo