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.