ROASTED BUTTERNUT SQUASH SOUP
1 butternut squash (medium-large size) – Bernhardt’s Farm
1 sweet onion, chopped
1 tsp sea salt (I like Celtic sea salt)
3 garlic cloves (peeled and chopped)
3 cups chicken broth (more if you prefer a thinner soup)
1 tsp fresh rosemary (chopped)
1 tsp fresh thyme (chopped)
2 tsp cold pressed olive oil
2 tbsp grass fed butter
Toppings optional (bacon from Belle Vie Farm, goat cheese from Pure Luck, chopped parsley and chopped basil work great!)
1. Heat oven to 400 degrees.
2. Wash and cut butternut squash lengthwise. Remove seeds and place on a parchment paper lined baking sheet.
3. Place squash on baking sheet, drizzle with olive oil, and roast until soft (between ~45 minutes and 1 hour).
4. While squash is cooking, melt butter and add chopped onion and garlic in dutch oven. Cook for 15 minutes over med-low heat, stirring frequently.
5. Once squash is cooked and cool enough to handle, remove skin and add butternut squash to the onion and garlic. Stir in broth and remaining ingredients (besides toppings).
6. Using an immersion blender (or a regular blender), blend soup until creamy. (Be careful of splatters here, the soup will be hot!)
7. Top with desired toppings and ENJOY!
Morgan Simon, FNTP, is a Holistic Nutritionist and wellness expert based in Austin, TX. Morgan believes deeply in an evidence-based approach to personalized nutrition, discovering bio-individual needs, and creating healthy home environments. She specializes in women and children and advocates for a food first approach to address imbalances within the body, reduce toxic load, and optimize overall health. You can find her on Instagram, Facebook, or e-mail.