Roasted Butternut Soup
Butternut squash make beautiful nourishing soups. Buy them in winter when they're plentiful and affordable. Roast the squash first to caramelize the natural sugars and add a bit of curry to deepen the flavor. You can cut them in half, bake them face down on a cookie sheet and then scoop out the flesh. Or you can use peeled and chopped squash, rubbed in coconut oil or olive oil, and then baked.
Sometimes I cut up a few different winter squash to vary the flavor and toss in the onion too. There is a lot of wiggle room in this recipe for you to find a soup that you love and nourish your families bellies!