Try this soup to replace side dishes such as potatoes and bread. Butternut squash is also rich in Vitamin A, magnesium, potassium, and beta-carotene.

Ingredients

• 1 butternut squash (2 lbs)
• 1/2 tsp salt
• pepper to taste
• 1 onion, diced
• 1 tbsp ginger, minced
• 4-5 garlic cloves, roughly chopped
• 5 tbsp butter (grass fed, if possible)
• 32 oz (1 liter) water
• 2/3 cup heavy whipping cream (raw, if possible)
• garnish: butter, olive oil, or coconut cream

Method

1. Bake squash at 400 F for 1 hour. Peel off the skin (comes off easily).
2. In the meanwhile, saute chopped ginger, garlic, and onions in butter until soft and caramelized. Add salt. Turn off heat.
3. Transfer cooked squash, onions, and water to a blender and blend for about 1 min until the soup is smooth.
4. Transfer soup to a cooking pan and cook for 5-10 minutes or until it comes to a boil.
5. Garnish with butter, olive oil, or coconut cream.

Notes
Makes 7-8 serving