Butternut Squash Soup

1 large butternut squash
2 large yellow onions
8 cloves garlic
2 teaspoon ghee or coconut oil, plus olive oil for garnish
1 teaspoon both sea salt and cracked black pepper (to taste)
3-4 cups vegetable broth
1 handful of sprouts




1. Preheat oven to 400°F.
2. Peel and cube the butternut squash and place on a baking sheet. Peel and cut onions into quarters, add to baking sheet. Peel whole cloves of garlic and add to baking sheet. Drizzle with melted ghee or coconut oil and toss well to coat. Sprinkle with sea salt and freshly ground black pepper. Place in oven and roast for approximately 40 minutes until the squash is tender and the garlic is golden.
3. In a large blender pour 3 cups hot vegetable broth and add the finely chopped rosemary and thyme. Carefully add the roasted vegetables and blend on high until completely smooth (let blender run for a minute or so). If the soup is too thick, add more broth to thin to desired consistency. Season to taste.

* Recipe Adapted from mynewroots.org