Roasted Butternut Squash Soup

https://www.bulletproof.com/recipes/eating-healthy/roasted-butternut-squash-soup-recipe-2g/

Start to Finish: 1 hour (15 minutes active)

Ingredients:

• 4 1/2 pounds whole butternut squash
• 3 tablespoons Grass-Fed Ghee, melted and divided
• 4 cups pastured chicken stock
• 1/2 cup full-fat canned coconut milk (BPA-free)
• Salt to taste
• Fresh thyme leaves or extra virgin olive oil to garnish

Instructions:

1. Preheat your oven to 425 degrees.
2. Peel your butternut squash, cut in half lengthwise, and scoop out the seeds. Rub them all over with 1 tablespoon of your ghee and roast them cut side down on a baking sheet lined with foil for 45 minutes to 1 hour or until completely soft.
3. In a high powered blender (or in a soup pot with an immersion blender), add roasted butternut squash and 1 cup of chicken stock. Blend until mostly combined, then continue adding stock 1 cup at a time until you achieve a consistency you like. You can use less stock if you want a thicker soup.
4. With your blender on medium speed, slowly stream in the coconut milk and remaining 2 tablespoons of ghee. Season with salt to taste.
5. Serve roasted butternut squash soup with fresh thyme leaves and extra virgin olive oil drizzled on top

Makes: Serves 4

Nutritional Information (Per Serving):

• Calories: 373
• Fat: 18.7g
• Saturated Fat: 8.1g
• Cholesterol: 23mg
• Salt: 786mg
• Carbs: 55.4g
• Fiber: 9.7g
• Sugar: 11.7g
• Net Carbs: 45.7g
• Protein: 5.9g
• Calcium: 237mg
• Iron: 4mg
• Potassium: 1690mg