Roasted Butternut and Carrot Soup RECIPE FOR TODAY

Roasted Butternut and Carrot Soup

Ingredients

• 4 c roasted butternut squash (1 average sized squash, instructions below)
• 1 c carrots
• 1 c chopped onion
• ½ tsp ground ginger
• 1 tbsp duck fat
• 1 tbsp coconut oil
• 3 c chicken broth (homemade preferably)
• ½ – 1 tsp salt (to taste) (omit if not using homemade broth)
• optional: 1 c extra broth or water to thin soup if desired

Directions

• Preheat oven to 450. Chop the carrots into chunks, and cut the squash in half lengthwise.
• Place the squash face down on a baking sheet, and put the carrots and coconut oil in a small glass dish. coat carrots with oil. Place both in oven at same time.
• Bake for 45 minutes, until squash is soft and carrots are soft and slightly browned.
• Let the squash cool so it is easier to handle. When ready:
• Melt the duck fat in a soup pot. Sautee the onions, ginger, and salt in the fat until onions are translucent and soft.
• Add the broth. allow to simmer for 5 minutes. Turn off the heat and add the squash & carrots. Use an immersion blender, or a full sized blender, to puree the soup. Taste test and add more salt if necessary.
• *if you like a thinner soup please add 1 – 2 c extra liquid!*