A delicious butternut squash soup made by roasting squash and blending it with sautéed onion and chicken bone broth. Seasoned with avocado oil, paprika, fresh thyme, cayenne, salt, and pepper for added flavor.
1: Cut the butternut squash in half.
2: Top with avocado oil, paprika, fresh thyme, cayenne, salt, and pepper.
3: Roast in the oven at 350°F for 40 minutes.
4: While the squash is roasting, roughly chop the onion and sauté it in a Dutch oven.
5: Once the onion is browned, splash some white wine to deglaze the pan.
6: Scrape out the roasted butternut squash and add it to the sautéed onion.
7: Add homemade chicken bone broth and more fresh thyme.
8: Use an immersion blender to blend until combined.
