Ingredients

• 3-4 cups butternut squash or one large butternut squash cubed Ingredients
• 1-2 tbsp extra-virgin olive oil (evoo) Ingredients
• 4-6* cups of chicken or veggie stock Ingredients
• 2 white onions or shallots, chopped Ingredients
• 1 heaping tsp ground organic turmeric Ingredients
• 1/2 tsp ground organic ginger or one knob fresh ginger Ingredients
• Juice from half a lemon Ingredients
• Pinch sea salt Ingredients
• Kale chips and roasted chickpeas for garnish (optional) Ingredients

Instructions

1. Preheat oven to 350F degrees. Spread butternut squash evenly over a parchment covered baking sheet, drizzle with extra-virgin olive oil (EVOO) and bake until tender for 30-40 minutes.
2. Heat chicken or veggie stock on stove on medium heat. Then reduce heat to keep warm.
3. Meanwhile, saute onions with extra-virgin olive oil for a few minutes, or until tender.
4. Once butternut squash is done, remove from oven and let cool for 10 minutes.
5. Add the squash, onions, stock, spices and lemon juice to a blender or food processor and give it a good blitz until creamy and smooth.
6. Give it a taste test, if it's to your liking, you can enjoy immediately.
7. Once the taste is to your liking, garnish with kale chips and roasted chickpeas and enjoy!