BUTTER NUT SQUASH SOUP RECIPE

Recipe:

• 2 butternut squash
• 1 tbsp coconut oil or olive oil
• 1 medium onion
• 8 fresh sage leaves
• 1/4 cup apple brandy (optional)
• 6 cups organic, low-sodium chicken stock
• nutmeg, salt, black better to taste
• toasted pumpkin seeds (optional garnish)

 Directions:

1.  Slice squash into 1-inch chunks.
2. Heat oil in pot
3. Add onion and cook until translucent, for approximately 8 minutes.
4.  Add squash, sage leaves, stock and apple brandy. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes.
5. Remove squash chunks and sage leaves to place in a blender and puree.
6. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper to taste.
7. Garnish with toasted pumpkin seeds (optional)
8. Enjoy!!!