Here’s What You’ll Need:

  • 2 butternut squash
  • 2 large carrots
  • 1 acorn squash
  • 1/2 yellow onion
  • 2 tablespoons local honey
  • 2 tablespoons coconut oil
  • 1/2 cup stock (chicken or vegetable)
  • 1/2 cup almond milk
  • 1 teaspoon grated ginger

Spice Blend:

  • pinch of allspice
  • pinch of nutmeg
  • pinch of cayenne pepper
  • pinch of tumeric
  • pinch of garlic salt
  • 1/2 tablespoon black pepper
  • 1 tablespoon rough sea salt
  • 1 tablespoon brown sugar or palm sugar

First, Preheat oven to 350 degrees.  Start preparing the squash by slicing it in even halves.  Combine your coconut oil & honey and spread over the surface and in the hollow of your squash.  Blend your spices and sprinkle evenly over the oil & honey.  Then place your squash, in a baking dish and pour an inch of water into dish around the squash halves.

Cover with Aluminum foil and bake in the preheated oven until tender and easily pierced with a fork, about an hour. While the squash is roasing, chop and sautée your yellow onion with 4 sage leaves & a tablespoon of butter. Once the squash is done, carefully remove the skin with a fork. Dice the squash into large chunks.

Add your squash, stock and almond milk and ginger into a blender and add a tablespoon of salt pinch by pinch until the soup suits your preference. Garnish with black pepper, chopped rosemary and a scoop of Greek yogurt or sour cream.