Butternut Squash Soup

Directions

Cut the squash in half and remove the seeds. Drizzle with olive oil and roast at 350 degrees for about an hour, or until the squash will spoon out easily. 

 While the squash is cooking, slice the onion and place in pan on the stove with the butter or coconut oil. Cook until soft or carmelized, stirring occasionally for approximately 20 minutes. 

When the squash is finished, scoop out the insides. Place the squash, carmelized onions, broth, and sage in a high powered blender and blend until smooth. Put the soup onto the stove in a pot and heat on low until the soup is warm. Enjoy!