COOKING TIME: 35 minutes

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YIELDS: 6

INGREDIENTS
3 tbsp grass-fed butter or ghee
1 clove garlic minced
½ cup chopped onion
1 tsp sage (dried or fresh)
1 tsp cinnamon
1 tsp nutmeg


½ tsp salt – sea or pink Himalayan
3 cups of low sodium broth – chicken or vegetable
1/2 cup of plain, non-dairy milk
1.5 Ibs butternut squash – peeled, seeded & cubed – can also be purchased this way

Add butter, garlic and onion to a large stockpot over medium heat. Sauté for 3-4 minutes. Add sage, cinnamon, nutmeg, salt, broth and squash. Bring to a boil. Cover, reduce heat and simmer for 20 minutes (or until squash has a tender consistency). Blend all ingredients and return to pot. Add milk, stir and increase for desired consistency. Garnish with ingredients of choice i.e. more sage, pumpkin seeds, parsley, etc.