Easy butternut squash soup 
I was at the farmers market yesterday and the butternut squash was on full display. 
It inspired me to make this soup. It’s quick and easy.  It’s perfect to start a meal, or serve it with a salad and some crusty alkaline spelt bread and you have a delicious meal.  

 1-2 butternut squash, about 4 cups of squash 
1 Tbsp.olive oil 
2 Tbsp. clarified butter 
1 onion, chopped 
2 cinnamon sticks 
Pinch of cloves  
½ tsp. sea salt 
5- 7 cups vegetable stock 

 Heat oven to 350 degrees.  Cut the squash in half and scoop out the seeds. Place the squash flesh side down on a oiled baking sheet. Bake for 45 minutes.  Set aside to cool.  

 While the squash is baking; 
 Melt the butter in a large soup pot. Add the onions, salt, cloves and cinnamon sticks. Cook over low heat for approx. 30 minutes, until the onions are a light golden color.  
Remove the cinnamon sticks, and discard them.  

 Using a spoon, scoop out the  cooked squash. Add to the onion mixture and stir.  In small batches, blend the squash with the onion mixture and a little of the stock until all of the ingredients have been puréed. Transfer to the pot, adjust seasoning and add enough stock to form a good consistency. If you want a thicker soup, use less stock, if you prefer a thinner soup, use more stock. Heat soup thoroughly before serving.

Easy butternut squash soup
I was at the farmers market yesterday and the butternut squash was on full display.
It inspired me to make this soup. It’s quick and easy. It’s perfect to start a meal, or serve it with a salad and some crusty alkaline spelt bread and you have a delicious meal.

1-2 butternut squash, about 4 cups of squash
1 Tbsp.olive oil
2 Tbsp. clarified butter
1 onion, chopped
2 cinnamon sticks
Pinch of cloves
½ tsp. sea salt
5- 7 cups vegetable stock

Heat oven to 350 degrees. Cut the squash in half and scoop out the seeds. Place the squash flesh side down on a oiled baking sheet. Bake for 45 minutes. Set aside to cool.

While the squash is baking;
Melt the butter in a large soup pot. Add the onions, salt, cloves and cinnamon sticks. Cook over low heat for approx. 30 minutes, until the onions are a light golden color.
Remove the cinnamon sticks, and discard them.

Using a spoon, scoop out the cooked squash. Add to the onion mixture and stir. In small batches, blend the squash with the onion mixture and a little of the stock until all of the ingredients have been puréed. Transfer to the pot, adjust seasoning and add enough stock to form a good consistency. If you want a thicker soup, use less stock, if you prefer a thinner soup, use more stock. Heat soup thoroughly before serving.