About the Recipe
Ingredients
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
Preparation
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.​
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.
Add salt and pepper to taste.
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.
It can also be frozen in plastic containers for up to a month!
Enjoy! And stay cozy!