Prep time:  20 mins
Cook time: 40 mins

Difficulty: medium
Makes: 1- 1.5L of soup

 

WHAT YOU NEED:
1 medium-sized butternut squash chopped in large cubes
1/cup sweet onion chopped in large cubes

1 cup carrots chopped 

2 cloves of garlic peeled

2tbsp coconut oil melted

1tsp salt

1/2 tsp black pepper 

2 cups chicken bone broth 

2 cups vegetable broth 

1tsp maple syrup

 

INSTRUCTIONS:
-Toss the squash, carrots, garlic, onion, salt, pepper, and melted coconut oil in a large bowl until everything is nicely coated and mixed.

-Pour onto a parchment-lined baking sheet and spread out as evenly as possible

-Bake in the oven at 350 for about 30-40 minutes, stirring every 10 minutes so as to bake evenly. Take out once the carrots and squash are soft.

-Scoop the cooked vegetables into a wide-mouthed blender or a food processor, add 2 cups of vegetable broth and the maple syrup, and blend.

-Once there has been some room made by blending, add in the chicken bone broth, and slowly blend again.

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As all squash are different sized you may need to add more broth to get to your desired consistency so so add more in 1/2 cup increments. 

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Add salt and pepper to taste.

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You can warm it up right away in a saucepan to serve or let it cool in some jars or glass containers before putting it in the fridge for later up to 5 days.

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It can also be frozen in plastic containers for up to a month!

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Enjoy! And stay cozy!