"This creamy roasted butternut squash soup with sage is one of my favorite fall/winter soups. I make it with bone broth to boost the nutritive value and then add fried sage leaves for a delicious and filling meal. Make sure you pick up some crusty bread and farm fresh butter to enjoy on the side!"

Ingredients:
• 1 Medium Size Butternut Squash
• 4 cups Chicken Bone Broth
• 1 Carrot
• 1 Stalk Celery
• 1 Bunch Sage Leaves
• 4 tbsp Butter
• 1 Onion
• 1 Small Garlic Bulb
• 2 tbsp Coconut, Avocado, or good quality Olive Oil
• Sea salt and Black Pepper
• 1 Sprig of Rosemary and Thyme

Process:

1. Preheat oven to 400 degrees Fahrenheit.
2. Cut the ends off your squash and cut lengthwise. Remove the seeds and cut the squash in to small cubes.
3. Dice celery and carrot and set aside.
4. Remove the top of the garlic bulb and cut the onion in half.
5. Line 2 baking trays with parchment paper. Put your squash, rosemary, thyme, carrot, and celery on one tray and the garlic and onion on the other.
6. Drizzle with high quality olive oil, avocado, or coconut oil and sprinkle with salt and pepper.
7. Roast at 400 degrees for about 35-40 minutes or until soft. While the vegetables roast, fry your sage leaves.
8. Add butter to skillet. When your butter starts to sizzle, add one layer of sage leaves. Turn the leaves when brown and place on a paper towel when crisp.
9. When the veggies are cooked, transfer to a large bowl.
10. Remove garlic cloves and add to vegetable mix.
11. Using an immersion blender, blend the veggies to desired consistency.
12. Pour the pureed veggies into your dutch oven and add bone broth.
13. When the soup is heated, ladle into bowls and top with sage leaves and extra salt and cracked pepper to taste.

Enjoy!

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