Butternut Squash Soup

This soup is one of my FAVORITE soup recipes! 

It is so easy to make and my kids gobbled it up too! 

Prep time: 15 min
Cook time: 30 min
Total time: 45 min

Adapted from the Whole30 by Melissa and Dallas Hartwig 


Ingredients:
3 tbsp of cooking fat (clarified butter, ghee, or coconut oil)
1/2 cup of diced onions (*I substitute 2 tbsp onion powder)
3 cups diced seeded peeled butternut squash
1/2 tsp ground ginger
2 cloves garlic, minced (sub 1 tbsp garlic powder)
4 cups chicken broth
1 tsp himalayan salt
1/2 tsp black pepper

*I found while doing whole30 that garlic and onions irritate my stomach, but the powders are fine for me

Directions
1. melt cooking fat over medium heat
2. add onion and cook until translucent (if using onion powder add it in with step 3)
3. add squash, garlic and ginger and stir about 1 minute
4. add chicken broth and boil over high heat until the squash is soft
5. in one or two batches, add the soup to a food processor or high speed blender and blend until smooth
6. return to the pot over medium-high heat and cook until it thickens (approx 8-10 minutes)

Ps- if you aren't adding butternut squash into your diet, you are MISSING OUT!!! We're loving it roasted with evoo and either salt and pepper or cinnamon!