Whole30 Butternut Squash Soup - Chef Kristen

​Fall is here!
When cooking with seasonal produce you get the best nutritional value! For this season you will be seeing me incorporate more apples, beets, cranberries, all squash items and sweet potatoes into your weekly meals. Here is an easy fall recipe for those looking for a healthy simple seasonal recipe.

Ingredients:

• 2 large carrots
• ½ sweet onion
• 2 tablespoons coconut oil
• 1/2 teaspoon sea salt
• 1-inch ginger root
• ½ inch turmeric root
• ¼ cup coconut milk (from a can)
• 2 cups bone broth

Directions: 
1.    Peel and dice the butternut squash, carrots and onion. Add to a ceramic baking dish with coconut oil and sea salt and roast in the oven for 45 minutes.
2.    Add roasted veggies into a high-speed blender with all remaining ingredients; add on the lid and select soup function. 
3.    Serve immediately. Can top with coconut milk, basil and pumpkin seeds.