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Butternut Squash Soup



  •  Cut the butternut squash lengthwise, coat inside with coconut oil, place inside-up on a pan and roast in a 400 degree oven for 30 minutes or until soft. Scoop out and set aside.
  •  Heat bone broth in a large pot until boiling.  Add butternut squash.
  •  Add all of the other ingredients.
  •  With an immersion blender, blend soup until it is smooth.
  •  If the soup is not thick enough for your liking, add arrowroot powder by the 1/2 tbsp until it thickens, blending well between additions to ensure that you don't use too much.