1 medium butternut squash, peeled, seeded and cut into 1” cubes
1 large onion, sliced
1 Tbs. Coconut oil
1 piece kombu
1 Tbs. sea salt
1 Tbs. ground sweet cinnamon
2 qts chicken bone broth
2 bay leaves
Preheat Oven to 400F
Arrange the cubed squash on a baking sheet and roast until slightly browned, about 15 minutes.
In a medium saucepan, heat the coconut oil to melt, then add the onions and sauté until fragrant, soft and translucent, add your salt, kombu, bay leaves and cinnamon.
Now scrape the roasted squash pieces into the soup pot, being sure to scrape the vegetable juices from the pan as well and cover the whole mixture with bone broth and bring to a boil. Cook for about 15 minutes until the squash is soft and cooked through.
Remove from the heat, allow to cool for a moment, remove the piece of kombu, and begin to puree your soup in small batches. Hot liquid has a tendency to expand in a blender, so be sure to cover the lid with a towel and hold it down firmly before starting your blender to avoid a hot splatter situation.
Once you are done with the puree, squeeze the lemon juice into the soup, add salt to taste if you need to bring up more flavor and enjoy!
- This is also a great recipe, for later in the diet, to add whey to or stir in a dollop of cultured cream
Photo courtesty of Flickr (with this link) http://www.flickr.com/photos/trpnblies7/8012834516