*Broup = broth + soup
2 organic butternut squash, cut lengthways in half and deseeded
2 X 500g The Bone Broth (2 pouches)
1 organic onion, roughly chopped
2 cloves of organic garlic, thinly sliced
1 tablespoon of grass fed butter
1/2 to 1 fresh organic chilli, finely chopped, to taste
Himalayan sea salt
Freshly ground black pepper
Freshly ground nutmeg
Freshly ground cinnamon
Organic coconut cream
Heat the oven to 180C. Butter the insides of the four halves of the butternut squash and lightly salt and pepper. Lightly grind fresh nutmeg over the butternut squash and lightly dust with freshly ground cinnamon. Roast the butternut squash for 30-45 minutes or until soft.
While the butternut squash is roasting, sauté the onions and garlic on medium heat and add the chilli.
Scoop out the butternut squash from its skin into a blender. Add the onion, garlic and chilli mix. Add the 2 x 500ml of The Bone Broth and add filtered water.
Blend until smooth.
Pour into bowls and add a swirl of organic coconut cream.