Butternut Squash Soup

This soup is so simple - seven ingredients and it keeps well in both refrigerator and freezer. We like it for breakfast when we're on GAPS - easy to prepare before and heat up later!

Active time: 25 minutes - Total time: 65 minutes / Serves 4

ingredients

• 1 butternut squash
• ½ onion, small diced
• 4 cloves of garlic, minced
• 2 fresh sage leaves, minced
• 6 tablespoons of butter
• ½ teaspoon cayenne pepper
• 1 quart chicken bone broth

method

Preheat oven to 450 degrees. Cut the squash in half lengthwise and line a sheet tray with parchment. Scoop the seeds out and arrange flesh down on the sheet tray.

Roast for 30-40 minutes until the skin is soft. Remove from the oven and scoop the squash from the skin and reserve in a bowl.

In a medium sauté pan, melt butter over low heat. Sauté onions, garlic, sage, and cayenne until onions are translucent.

Transfer all ingredients to a food processor and puree until smooth. Return purée to pan and stir in broth until desired consistency is reached.