Butternut Squash Soup

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I forgot to take a pic last night. Stand in photo until next time.


Ingredients:

  • 1 butternut squash 
  • 2 tbsp onion jam
  • 1/3 cup chicken drippings 
  • 4 tbsp unsalted butter 
  • 2 tbsp turmeric juice by Ginger People 
  • 1 tbsp ginger juice by Ginger People
  • 1/2 tsp garlic powder 
  • Salt and pepper to taste 
  • Enough filtered water to blend to desired consistency (about 1 cup).
Directions:
  1. Bake butternut for 2 hours at 350 degrees Fahrenheit, rotating half way through.
  2. Cut open butternut lengthwise and scoop out seeds. 
  3. Bake for 40 more minutes, skin side down, at 350 degrees Fahrenheit.
  4. Scoop out squash from skin and place in Vitamix blender.
  5. Add remaining ingredients and purée until smooth (about 55 seconds on high).
  6. Transfer to Dutch oven and simmer until thoroughly heated, stirring regularly, 20-30 minutes.
Serves 2-3



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