Winter Squash Soup

Warm-you-up goodness awaits.

Serves 3-4

STEP-BY-STEP

1

Halve squash and remove seeds.

2

Coat squash lightly with avocado oil and place on an oiled sheet tray, facing down.

3

Peel garlic and shallots, give them a rough chop and toss in oil.

4

Roast garlic and shallots until golden brown and tender – about 15 mins

5

Roast butternut squash until tender and browned – about 1 hr.

6

Scoop the squash from its skin and combine with remaining ingredients.

7

Place all ingredients in a high-powered blender and blend until smooth.

8

Add additional Bone Broth as needed to reach desired consistency.

9

Adjust seasoning to taste.

10

Ladle 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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