Butternut Squash Soup
Large soup pot
Vitamix or immersion blender
Large baking pan
1 large butternut squash
1 yellow onions – medium dice
1 tablespoons olive oil – for roasting
1 quarts bone broth or chicken stock
1/4 cup extra virgin olive oil – for soup
¼ cup Braggs apple cider vinegar
1 tablespoons salt
1 tsp white pepper
Preheat oven to 400 degrees
Cut butternut squash in half length wise and scoop out seeds
Place 4 halves on baking sheet and coat with a thin layer of oil
Bake at 400 degrees for 1 hour and 15 mins or until fork tender
While squash is roasting cook onion until slightly browned
After roasting is complete let squash cool slightly and then peel away the skin, using large spoon to scrape skin off, if needed.
Place roasted butternut squash into the soup pan with onions, bone broth, olive oil, apple cider vinegar, salt and pepper.
Heat on medium heat for 5 minutes
Using an immersion blender in the pot or by pouring half the mixture into a Vitamix and blending in two batches, blend until silky smooth and serve.
Taste and add salt, pepper or AC vinegar as needed.