Eating Pegan | Roasted Butternut Squash Soup With Bone Broth

Roasted Butternut Squash Soup With Bone Broth

1 large butternut squash, peeled and cut into 2 inch cubes
1 Tbsp olive oil
4 cups chicken bone broth
1 tsp salt
freshly cracked black pepper, to taste
1/2 tsp thyme
dash of nutmeg
2 Tbsp brown sugar
1/4 cup low fat milk

  • Preheat your oven to 400 degrees F. Spray a baking sheet with cooking spray. Toss the diced squash lightly in olive oil. Spread out on the sheet and roast for 30 minutes, until the squash is fork-tender.
  • In a large pot, add the squash, bone broth, salt, pepper, thyme, nutmeg and brown sugar.
  • Heat until the liquid just starts simmering. Remove from heat.
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