Ingredients

• 1 large (or two small) butternut squash

• 1-1.5 onions

• Olive oil

• Garlic Salt to taste

• Pepper to taste

• 2 cups chicken or vegetable broth (bone broth is super delish!)

• 1 cup heavy cream or 1 can coconut milk

• Garlic cloves (measure with your heart)

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Method

1. Halve and cube butternut squash, scooping out and discarding the seeds
2. Cut onions into slices
3. Smash whole garlic gloves
4. Place squash, onion, and garlic on a baking sheet. Drizzle with olive oil, garlic salt, and pepper.
5. Toss veggies until even coated and bake at 425° for 50 minutes, tossing veggies about halfway through for even caramelization.
6. Once cooked, place roasted veggies in a soup pot with your broth of choice and simmer.
7. Use immersion blender to blend the soup into a smooth consistency. (If you don’t have an immersion blender, you can blend in a standard blender in batches)
8. Stir in heavy cream or coconut milk.
9. Taste and add more salt/pepper if needed.
10. Top with croutons and enjoy!

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Notes

• I prefer chicken bone broth and cream, while my husband prefers veggie stock and coconut milk. It’s worth trying both ways!
• THIS crouton recipe is amaze-balls, but it’s also good with a sourdough loaf for dipping.
• I prefer making a double batch, and think the recipe is better with more onion
• I use roughly 5-6 garlic cloves, but you do you baby. Don’t let ANYONE tell you how much garlic to use in a recipe. You measure that shit with your heart.
• If pictures help you, check them out below 👇🏼

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That’s all, have a blessed day, and happy cooking!