Ingredients

• Ingredients Scale 1x2x3x 1 medium butternut squash (3lb.), peeled, seeded and cubed into 3/4′ inch pieces 3 garlic cloves, peeled 1 shallot or 1/2 sweet onion, peeled and halved 1 tablespoon olive or coconut oil 1/2 teaspoon mineral salt 4 cups water or vegetable broth

Preparation

• Instructions Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper or silicone mat. Prep produce: Prepare vegetables, toss with olive oil right on the roasting pan or rimmed cookie sheet (line with parchment paper or use a silpat if you rather but tossing with oil on the cookie sheet with also grease your pan). Roast: Place baking sheet in the oven for 40 minutes, stirring once or twice, cooking until squash is fork tender. Remove any onion or garlic that seem to be over roasting and set aside. Once done, remove and let cool for 10 to 15 min. Puree your soup one of two ways: Immersion Blender: Place roasted vegetables, liquids and salt in large pot, use a hand held stick blender to blend until smooth. Depending on how much squash you actually used, add more liquid as needed for desired consistency. Cook on medium low until heated through. Taste for seasoning. Regular Blender: Place squash and shallots in blender/food processor and blend until creamy. In large pot place blended mix and add water and salt. Cook on medium low until heated through adding more liquid as needed and taste for seasoning. Serve as you like topped with seeds, herbs and spices or leave it simple as is. I topped mine with parsley and red pepper flakes for a little heat. A little Coconut Bacon on top may be a nice variation too. Pair with a simple sandwich or make homemade Artisan Bread or Vegan Naan Bread. Serves 4