Butternut Squash Soup
2 lbs roasted butternut squash
5 cups bone broth
I use chicken
more or less to taste
4 tbsp chicken fat or butter
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.
, blend soup until it is smooth.
If the soup is not thick enough for your liking, add
by the 1/2 tbsp until it thickens, blending well between additions to ensure that you don't use too much.