Butternut Squash Soup

What You’ll Need:

• 1 3lb Butternut Squash or pre-cut butternut squash cubes
• 2 shallots, quartered
• 3 garlic cloves
• 4th & Heart Spray Ghee
• ½ teaspoon sea salt
• ¼ teaspoon pepper
• 1 cup vegetable broth
• 1 cup coconut milk (or milk of your choosing)

For Garnish:

• Greek yogurt
• Chopped fresh parsley
• Chopped almonds

Instructions:

1. Preheat the oven to 400 degrees F.
2. Halve the squash and scoop out the seeds. Place squash halves, shallots, and garlic on a foil-lined baking sheet and coat with 4th & Heart Ghee Spray. Sprinkle with salt and pepper.
3. Place the baking sheet in the oven and bake for 20-25 minutes until the squash is softened through. Remove from oven, letting the squash cool slightly.
4. Scoop the squash out of the rind and add to a blender. Add shallots, garlic, vegetable broth, and coconut milk into the blender; blend until smooth.
5. Season to taste and serve with parsley, almonds, and Greek yogurt.