Ingredients:
– 1 whole Butternut Squash
– 3 cups Bone Broth
– 2 Tbsp Sweet Cherry Peppers, diced
– 1/4 cup Onion, diced
– 1/2 cup Almond Milk, unsweetened
– 2 Tbsp Avocado Oil
– 1 Tbsp Ghee
– 1 tsp Pumpkin Pie Spice
– 1/4 tsp Himalayan Pink Salt
– 1/4 tsp Black Pepper
Instructions:
1. Preheat oven to 425 degrees. Line baking sheet w/parchment paper.
2. Cut butternut squash in half lengthwise & Scoop out seeds. Rub avocado oil over both sides & Sprinkle insides w/salt & pepper. Place butternut squash halves cut side down on the parchment paper.
3. Roast in the oven for approximately 50 minutes.
4. Remove butternut squash from the oven & allow to cool long enough to handle.
5. Add ghee to a small skillet & cook onion and peppers over medium heat until soft.
6. Scoop out the squash & place in a large pot. Add bone broth, onions, peppers, & spice to the pot. Cover & simmer for 10 minutes, stirring occasionally.
7. Remove from heat & add almond milk.
8. Using an immersion blender, blend the soup until creamy. add Salt & pepper to taste.
9. Top with scallions, parsley, or anything you like! Serve and Enjoy!