Roasted Butternut Squash Soup

  • 1 Butternut squash
  • 1 Bosc pear
  • 1 small Yellow onion
  • 1 Tb dried oregano
  • Salt & pepper
  • 2 Tb raw coconut oil
  • 6 cups vegetable stock or broth

Pre heat oven to 450 degrees

Cut squash & pear into 1″ cubes

slice onion

scatter veggies on baking pan and toss with coconut oil (if solid spread clumps on top) and sprinkle with dried herbs, salt and pepper

Roast for approximately 30 minutes (fork should pierce squash easily)

Heat vegetable stock or broth in a large pot until almost boiling.

Add everything on the roasting pan to the broth and let simmer for about 10 minutes to let the flavors integrate into the broth.

Either blend using an immersion blender, transfer to a food processor or blender to blend, or simple mash with a potato masher.

Add more salt and pepper if necessary.



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