This has been my go to soup since the fall. Easy, yummy wholesome ingredients
1 butternut squash
1/4 organic yellow onion
4 cloves garlic
"Better than Bouillon" or soup stock
Salt and spices to taste.
I halve my squash and roast it face down in the oven at 375 until the skin is easy to poke through with a knife. At the same time, take the seeds from the squash, rinse, salt and roast in the oven until golden brown for a perfect garnish.
Next, chop carrots finely, mince garlic, dice onions and saute in a soup pot on the stove with coconut oil, once tender, add two-four cups of water (or your stock) and bring to a boil, add the appropriate amount of bouillon (as stated on the jar). Let these ingredients simmer with salt.
When the squash is ready, take out of the oven and let it cool. Remove the skin, cube and add to the soup. Bring to a boil again and then reduce heat. Add turmeric or any other desired spices. Let the soup cool and then blend, either with an immersion blender or slowly in a counter top blender.
Top with seeds, cheddar or serve as is!