Butternut squash soup topped with chili infused avocado oil

 

Peel and cut the butternut squash into squares.

Prep time: 10 min, Total Time: 15 min

Peel and cut one stalk of celery and one carrot and chop. Sautee half onion and the celery and carrots in avocado oil. Add 4 cups of organic bone broth the butternut squash, and simmer for another 15 minutes. 

Once the butternut squash is soft, add salt, pepper, cardamom and cinnamon. Blend until smooth in a blender . 

Serve with chili infused avocado oil. 

 

Bon Appetit!
 




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