Warm Up With This Delicious Squash Soup!

Ingredients

1 large butternut squash roasted (skin removed)

1 tbsp. butter or ghee

1 large onion, peeled and chopped

White pepper and Sea Salt to taste

4-6 cups water, with 1 vegetable broth cube

1 clove garlic, roasted

2 tsp grated fresh ginger

Roast garlic with squash, cut side down in oven on a cookie sheet, with ½ cup water at 350F until soft. In a large pot, sauté onion in butter or ghee until transparent. Add ginger, water and broth cube.

When squash is cooked, remove seeds, and then scoop out the cooked squash and add to pot. Squeeze garlic cloves into pot. Puree using a plunge blender or in a blender, then return to pot to heat. The squash seeds can also be dry roasted with a little sea salt.

Enjoy!