Butternut Squash Soup + Toasted Seeds

Butternut Squash Soup Ingredients:

• 1 large butternut squash, chopped in 1” squares

• 1/4 cup greek yogurt

• 2 cups bone broth 

• 1 cup water

• 2 medium granny smith apples, chopped in 1” squares                

• 1 medium yellow onion, chopped in 1” squares

• sea salt, pepper, fresh or dried time

• 2 cloves garlic, chopped & mashed 

Instructions:

1. Roast butternut squash, apple, onion & garlic; sprinkle with sea salt, pepper, thyme; at 350 for 45-50 minutes until tender

2. Allow to cool enough to add to blender w/ broth & greek yogurt to puree

3. Add 1 cup water & blend more; add more salt to taste

Toasted seeds Ingredients:

• 1/2 cup raw unsalted sunflower seeds

• 1 tsp pumpkin pie seasoning

• 1 tsp sea salt

• 1/2 cup raw unsalted pumpkin seeds

Instructions:

1. Spread seeds evenly on sheet pan, sprayed with evoo or coconut oil

2. Sprinkle on seasoning and toss…spread evenly

3. Bake at 350 for 10 +/- minutes until the seeds start to brown- don’t let them burn!  Allow to cool and store in an airtight jar.