Ingredients
- 2 lbs butternut squash
- 1 tbsp coconut oil
- 5 cups chicken broth
- 1 tsp salt
- 1/8 tsp pepper
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- 1/4 tsp garlic powder
- 1 tbsp maple syrup
- 4 tbsp chicken fat or butter
- arrowroot powder, as needed
Instructions
- Cut the butternut squash lengthwise, coat inside with coconut oil, place inside-up on a pan and roast in a 400 degree oven for 30 minutes or until soft. Scoop out and set aside.
- Heat broth in a large pot until boiling. Add butternut squash.
- Add all of the other ingredients.
- With an immersion blender, blend soup until it is smooth.
- If the soup is not thick enough for your liking, add arrowroot powder by the 1/2 tbsp until it thickens, blending well between additions to ensure that you don’t use too much.