This warm, comforting dish is perfect for fall.

Butternut Squash Soup

Serves 5-6

Ingredients:

• One large butternut squash, peeled, deseeded and chopped into 1 inch cubes
• 4 tbsp ghee
• Sea salt
• Freshly ground pepper
• 1 large yellow onion, chopped
• 3 cloves garlic, minced
• 5 cups bone broth
• Fresh cilantro, chopped for garnish
• 1/2 avocado, diced for garnish

Directions:

1. Preheat the oven to 400 degrees F. On a foil-lined pan, toss the butternut squash in 2 tablespoons of ghee, and a pinch of salt and pepper. Roast in the oven for 15-20 minutes until squash is tender. Use a fork to test tenderness.
2. In a large pot, add the remaining 2 tbsp of ghee and onion. Sauté over medium heat for about 10 minutes until the onion has softened. Add the garlic and sauté for an additional minute.
3. Add the roasted butternut squash and the bone broth into the pot and bring to a simmer. Allow the mixture to simmer for about 5 minutes to let the flavors combine.
4. Turn off the heat and allow the soup to cool for a few minutes. Purée the soup in a blender or food processor, or using an immersion blender. If using a blender or food processor, you may want to do this in several batches, then return the blended soup to a clean pot. If the soup is too thick for your liking, add more bone broth.
5. Season with a pinch or two of sea salt.
6. Garnish with chopped avocado and fresh cilantro.