This soup is perfect for a cold fall night and will warm your belly and your heart. The garam masala will make your whole house smell delightful and gives the soup a surprising kick!

This recipe makes a big batch, so you can eat it all week or freeze it in mason jars for later!

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Ingredients

• 1 four-pound butternut squash, peeled and cut into 1″ cubes
• 2 tbls garam masala
• 2-3 tbls coconut oil, melted
• 1 tbls apple cider vinegar
• 1 tsp sea salt, or more to taste
• 4 cups chicken stock or bone broth
• 1 cup coconut cream
• 1 clove garlic, minced
• 1/2 yellow onion, diced
• 1 tbls grassfed butter

Directions

1. Preheat the oven to 400F.
2. Place the cubed squash on a large baking sheet (you may need two) in a single layer.
3. Drizzle the melted coconut oil and apple cider vinegar over the squash. You may need to use a rubber scraper or baster brush to make sure the squash gets spatula evenly coated.
4. Sprinkle the garam masala and salt evenly over the squash.
5. Roast in oven for 25-30 minutes or until the squash is very tender and starts to crisp on the outside.
6. While the squash is roasting, prep the other ingredients.
7. In a large heavy bottomed stock pot, melt the butter over medium heat.
8. Once the butter is melted, add the diced onion and saute over medium heat until tender, about 5 minutes.
9. Add the minced garlic, stir and saute until fragrant, about two minutes.
10. Add the coconut cream, broth, and roasted squash to the pot and bring to a simmer.
11. Using an immersion blender, puree the soup. If you don’t have an immersion blender (sometimes called a stick blender), you can puree the soup in a blender or food processor. Be careful to let steam release as you blend or you’ll end up wearing your dinner.
12. Taste for salt and serve with a few cracks of fresh pepper!