Smoky Butternut Squash Soup

Ingredients

• 2 medium Butternut Squash

• 2 tablespoons Olive Oil

• 2 cups Onion, chopped

• 1 teaspoon Coconut Sugar, optional

• 4 cloves Garlic, chopped

• 1 tablespoon fresh Sage

• 1/2 tablespoon each of Rosemary and Thyme

• 4 cups Vegetable broth

• ½ wheel Gold Alchemy (Spire, Elder, Dolce would work for a non smoky version)

• Salt and pepper to taste

• Garnish with pepitas, Cilantro, or fresh herbs

Directions

1. Preheat oven to 400F.

2. Add the whole butternut squash to a parchment lined baking sheet. Bake for 60-75 minutes, or until they are easily pierceable. Remove from oven and allow to cool. Once cool, slice in half and remove the seeds and scoop out the butternut squash from the skin.

3. In a large pan, add the olive oil and heat on medium. Add the onion and saute for five minutes. Add the coconut sugar, garlic, sage, and rosemary and saute another 5 minutes. Add the vegetable broth and simmer for 10 minutes. Allow to cool until your blender can handle the mixture.

4. In a high powered blender, add the broth mixture and the remaining ingredients. Blend, starting on low and moving to high, for one minute until smooth and creamy. Adjust seasonings to your taste.

5. Garnish and enjoy!