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Wednesday, October 4, 2017

Roasted Butternut Squash Soup

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I’m so excited it feels like fall is finally here in NC! Josiah and I headed to the Farmer’s market specifically for some fall produce; aka ALL THE SQUASH. Butternut squash soup is my absolute favorite soup to make when temperatures start dropping... sweet, creamy and hot- this soup is a family favorite. Below is the recipe I adapted from an old Emeril one to make it gluten-free, dairy-free and Whole30 friendly. Roasting the squash is key to getting the right consistency and flavor so don't skip this step, even though it's a pain and even if you buy the pre-cut butternut squash. Top with bacon crumbles, extra diced apple, coconut cream and/or fresh parsley!

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Ingredients:
- 2 whole butternut squashes
- 4 TBS. avocado oil or ghee
- 1 red onion diced
- 1 apple, peeled and diced
- 6-8 cups chicken broth (start with 6 and add more at the end depending on your soup consistency preference)
- 1 1/2 tsp salt
- 1 bay leaf
- 1/2 cup full fat coconut milk
- Spices (I like to add a dash of cayenne but you could use cinnamon & nutmeg instead)

Directions:
Slice butternut squashes in half, and roast flesh side down (in a dish or pan) at 400° for 45 minutes-1 hr until flesh is tender. When squash is finished, heat avocado oil or ghee in large pot over medium-high heat. Add onion and apple and saute until softened about 5 minutes. Scoop out squash and add to onions and apple, and saute for another 2 minutes. Add chicken broth, salt and bay leaf. Stir to combine. Bring to boil, then cover and lower heat to simmer for an hour. Uncover, and remove bay leaf. Puree using an immersion blender. Add in coconut milk. Add spices to taste. (This is the immersion blender I have, and I love it!)

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