Butternut Squash Soup

Original recipe

3 ½ pounds butternut squash
1 tablespoon avocado oil
1 small yellow onion halved
1 small garlic clove peeled
1 teaspoon salt
freshly ground black pepper to taste
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
3 to 4 cups bone broth
Additional: serve with shredded chicken and wilt spinach into soup when ready to serve
Optional garnish: pepitas, parsley, and freshly ground black pepper

Slice it in half and remove the seeds. Preheat your oven to 425°F (220C). Slice the ends off the butternut squash. Stand the butternut squash on end and carefully slice it in half lengthwise. Then, Use a spoon to remove the seeds and membrane. Pro tip: the butternut squash is easier to slice through if you microwave it for 2 to 3 minutes.
Season and roast. Transfer the butternut squash to a baking tray cut side up, coat with oil and sprinkle with salt and pepper. Then flip the butternut squash over so the cut side is down and roast for 60 minutes.
Add the onion. After 30 minutes, spread a little oil on the cut side of the onion and add it to the baking tray, cut side down. Continue cooking for another 30 minutes, then remove the baking tray from the oven.
Blend the soup. Once the butternut squash is cool enough to handle, use a large spoon to scoop out the flesh and transfer it to a high-powered blender. Remove the outer layer of the onion and add it to the blender along with the garlic, maple syrup, salt, nutmeg, ginger, and vegetable broth. Start with 3 cups of vegetable broth and add more to achieve your desired consistency. Blend on high for 1 to 2 minutes, until creamy. Taste the soup and add more salt and pepper if needed.
Serve. Pour the soup into serving bowls. Serve with shredded chicken and wilt spinach into soup when ready to serve. If you’d like, garnish the top with pepitas, parsley and black pepper.