- Serves: 4-6 servings
- Prep Time: 1 hour
- Cook Time: 30 minutes
- 1 (2-3lb) Fresh Butternut Squash, top removed
- 6 c. Fresh Chicken Bone Broth
- 1 Yellow Onion, chopped
- 2 Carrots, peeled & chopped
- 2 stalks Celery, finely chopped
- 3 cloves Garlic, finely chopped
- ½ tsp. Cayenne Pepper
- ½ tsp. Ground Chipotle Pepper
- 2 tbsp. Gee, melted
- 2 tbsp. Olive Oil
- Salt & Pepper
- Goat Cheese (for serving)
Preheat oven to 400 degrees, and line a large sheet pan with aluminum foil or parchment. Split butternut squash lengthwise and remove any seeds or fibers from interior with a metal spoon. Season with salt and pepper, then place skin side down on baking tray. Bake for 1 hour or until cooked enough to break apart. Remove and allow to cool slightly.
In a large pot, heat olive oil on medium high then add onion, celery, and carrots. Cook until veggies have softened slightly and onion is beginning to turn translucent then add garlic, cayenne, and chipotle, stirring to combine. Remove butternut squash skin and break squash into chunks; add to pot, then top with bone broth. Raise heat until broth comes to a boil, then reduce and simmer for 20 minutes or until all veggies are soft. Using an immersion blender, puree until soup is smooth and creamy in texture, slowly pouring in melted gee while blending, then season with salt and pepper to taste.
Serve with a dollop of goat cheese.