4cupsbone broth or for super yummy use organic milk instead
Pre-heat oven to 425 degrees. Line a cookie sheet with parchment paper.
Combine coconut oil, maple syrup, spices and salt in a small bowl. Spread this sauce evenly over the inside halves of the butternut squash. If you are wondering whether or not you should scoop out the seeds now or later I say either way is fine. I personally prefer scooping the seeds out after the squash is cooked...I find it easier that way.
Lay the squash flesh side down on the parchment paper and bake for 30-40 minutes or until soft.
Meanwhile, back at the stove top, saute the onion in a small amount of coconut oil until the pieces are soft. Add 1 cup of broth to break up any bits stuck to the pan.
When the squash is finished baking, scoop out the flesh and add it to the onions. Add another cup of broth to the pan.
Get out your trusty food processor or blender and blend mixture in batches. Add remaining 2 cups of broth during blending process until you reach your desired consistency. Return soup to stove and taste. You may need to add more salt, more syrup, or a squeeze of lemon. This is the time to use your taste buds and season the soup to fit your personal palate.
To go ALL OUT in your fall celebration, top soup with roasted pumpkin seeds and a sprinkle of cinnamon. Watch out taste buds!