Butternut Squash Soup

This is the perfect soup for fall!  The orginal recipe came from my good friend Jennifer.

Ingredients

24 oz butternut squash cubes
2 TBS avocado oil
2 cloves garlic, minced
chopped onion, to taste
salt and pepper, to taste
4 cups of chicken broth (homemade if possible)

Combine butternut squash cubes, avocado oil, garlic, onion, and salt and pepper in a large glass baking dish.  Bake at 400 degree for 30 minutes.

Let cool slightly.  Place butternut squash and 1 cup of chicken broth in a large high speed blender (an immersion blender would also work).  Blend until smooth.  Pour into a large sauce pan.  Add in additional chicken broth and stir well.  Heat over medium low heat until thoroughly warmed.

Serve with fresh bread or rolls.