This soup just screams fall. It's full of my FAVORITE fall/winter produce (butternut squash!) and is perfect as a light meal, or as an easy side dish. You can get creative and add more veggies after finishing, or your favorite protein (chicken or sausage would be GREAT in this.)
To make this hearty, creamy soup, you'll need:
1 onion sliced into about 5 or 6 rounds (rings)
4 Cups cubed butternut squash
2 Cups broth
2 -3 tsp ghee
1 tsp salt
1 tsp dried or fresh sage (chopped)
1/2 tsp dried garlic
Optional: Vital Proteins Collagen Peptides
Begin by coating a baking sheet in a teaspoon or two of ghee then covering with squash and onion. Bake at 400 degrees for about 30 minutes flipping halfway through until beginning to caramelize and all are soft.
Add roasted veggies along with all other ingredients listed above to a blender or food processor and blend until all is mixed well and you have a creamy soup.
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