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STEP-BY-STEP
1
Halve squash and remove seeds.
2Coat squash lightly with avocado oil and place on an oiled sheet tray, facing down.
3Peel garlic and shallots, give them a rough chop and toss in oil.
4Roast garlic and shallots until golden brown and tender - about 15 mins
5Roast butternut squash until tender and browned - about 1 hr.
6Scoop the squash from its skin and combine with remaining ingredients.
7Place all ingredients in a high-powered blender and blend until smooth.
8Add additional Bone Broth as needed to reach desired consistency.
9Adjust seasoning to taste.
10Ladle into warmed bowls, top with a drizzle of avocado oil, sprinkle of spiced pepitas and crispy sage and ENJOY!
INGREDIENTS
- 1 Butternut Squash
- 1/4 Cup almond milk
- 1/4 Cup Belcampo Poultry Bone Broth
- 2-3 Garlic Cloves
- 1 Shallot
- 1 1/2 Tsp extra virgin avocado oil (+ a drizzle to garnish)
- 1/8 Tsp ground clove
- 1/8 Tsp allspice
- 1/8 Tsp white pepper
- 1 1/2 Tbs spiced pepitas
- 3 Leaves crisped sage
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