Ingredients
Scale
- 1 medium to large butternut squash
- 2 tbsp olive oil (or butter/ghee)
- 1 medium onion, chopped
- 6 cups filtered water
- 1 + tbsp salt
- pepper to taste
toppings
- hemp hearts
- parsley
Instructions
- With a large knife, carefully cut your butternut in half lengthwise.
- Sprinkle some olive oil, salt and pepper the squash then place on a baking sheet open halves down. Place in oven set at 400 degrees and let roast for half an hour.
- When you take it out, it will be soft, easy to scoop out and smell delicious!
- In a medium to large pot, add your olive oil (or butter/ghee) over medium heat.
- Toss in your onions and let saute until softened. About 5 minutes.
- Add your scooped out squash, water, salt/pepper. Bring to a boil then lower to a simmer. Let simmer about 10 minutes.
- Carefully pour your soup mixture into a high powered blender. Blend for just a couple minutes until smooth.
- Here, you can bring your soup back to your pot and transfer to individual bowls.
- Top with hemp hearts if desired!
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Soup