Butternut Squash Bone Broth Soup

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 medium onion, roughly chopped
• 1 tablespoon fresh ginger, grated or finely chopped
• 3 cups bone broth (chicken or beef, depending on your preference)
• 1 teaspoon cumin
• 2 tbsp olive oil
• ½ teaspoon chili pepper (adjust to your heat preference)
• Salt and pepper to taste

Directions

1. 1. Preheat the oven to 400°F (200°C).
   2. Toss the cubed butternut squash, ginger, onion with olive oil, cumin, salt, pepper, and chili pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and lightly caramelized.
   3. Place all sheet pan ingredients in a blender with the bone broth and puree until smooth! If you like a thicker soup like me, add less liquid. Add additional salt and pepper to taste.