One Of Our Favorite Fall Recipes… Roasted Butternut Squash Soup
Ingredients
1 pound of squash, cubed into pieces less than an inch
2 apples, cored and peeled, cubed into pieces less than an inch
1 yellow onion, dices into pieces about an inch
1 T ghee, chicken fat, pork fat liquified
Salt and pepper
4 C Chicken stock
Cayanne pepper (optional)
Directions
Preheat oven to 400°
Combine the first 4 ingredients in a bowl. Line a baking sheet with parchment paper or liner. Spread
mixture onto the baking sheet and season with salt and pepper. Roast at 400° for 10 – 12 minutes. Stir
mixture to get evenly roasted. Roast for another 10 – 12 minutes until squash is fork tender.
Once squash mixture is out of the oven and cooled a bit, put into blender with ½ of the chicken stock
(you may want to work in batches). Blend until smooth adding the stock along the way. Sprinkle a little
cayenne pepper for garnish & a little kick!
Easily made a day in advance and warmed over the stove. Delicious and easy!