| Prep Time | 10 |
| Servings |
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Ingredients
- 1 Butternut squash halved and seeded
- olive oil for drizzling
- 1 TBS butter
- 2 shallots
- 2 cloves garlic
- 1 inch fresh ginger
- 4 cups Chicken stock
- 1 pinch nutmeg
- Salt
- pepper
Optional Toppings
- Chives finely chop
- Bacon bits cut into 1-inch pieces and saute until crispy
- Fried sage leaves Put a ½ inch of avocado or coconut oil into a small saute pan. Heat oil on medium-high heat till you see the top of the oil glisten. Add 6-8 sage leaves and fry for 2-3 seconds until crispy. Drain on paper towel.
- Toasted pumpkin seeds Drain oil from saute pan after frying sage leaves, leaving very little oil on the bottom of the pan. Add ¼ cup of pumpkin seeds and over medium heat, toast until golden.
- Homemade yogurt
Ingredients
Optional Toppings
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Instructions
- Preheat oven to 400 degrees.
- Drizzle Olive oil over the top of squash halves and sprinkle with salt and pepper. Roast in 400-degree oven for 25 to 30 minutes or until desired tenderness.
- While squash is roasting, melt butter in a small dutch oven and saute shallots over low heat to caramelize. Add in ginger and garlic and saute for an additional minute.
- Remove squash from oven and scoop out flesh and put in blender. Add the sauteed vegetables and process slowly adding chicken stock.
- Pour contents from the blender into a dutch oven. Add salt and pepper to taste. Add in nutmeg and taste. Reheat and serve with toppings.