Roasted Butternut Squash Soup with Bone Broth
This delicious roasted butternut squash soup is not just your regular fall classic. With the addition of bone broth protein powder, this bowl of soup has much more to offer than just a tasty appetiser this thanksgiving holiday. The nutritional benefits and healing properties of bone broth will improve your skin, immunity, joints, cartilages, muscle repair and overall gut health. Organika’s bone broth protein powder has been made with USDA approved cage free chickens, free of any hormones and antibiotics and simmered bit by bit to ensure that the maximum amounts of nutrients are present. To top things off (literally), this soup can be garnished with your choice of preferred toppings. Our suggested garnish is a sweet and savoury sprinkle featuring scallions, sweetened coconut shavings, salted cashews and a drizzle of coconut cream. For the Soup: Suggested Garnish: Coconut cream, to drizzle Directions: Preheat the oven to 425 degrees F. Cut the butternut squash, onions and apples in 1-inch cubes. Place them on a sheet pan and toss with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Divide the squash mixture between 2 sheet pans and spread it in a single layer. Roast for 35 to 45 minutes, until very tender. Meanwhile, mix the bone broth with 4 cups of hot water. When the vegetables are done, put them through a food mill fitted with the medium blade. (Alternatively, you can place the roasted vegetables in batches in a food processor fitted with the steel blade. Add some of the chicken stock and coarsely puree.) When all of the vegetables are processed, place them in a large pot and add enough bone broth to make a thick soup. Add the curry powder, 1 teaspoon salt and 1/2 teaspoon pepper. Taste for seasonings to be sure there's enough salt and pepper to bring out the curry flavor. Reheat and serve hot with the garnish and a drizzle of coconut cream.