Butternut Squash Soup

WHAT:

• 1 butternut squash

• 1 onion

• 1 whole head of garlic

• 3 large carrots

• Olive oil

• Salt, pepper, and rosemary to taste

• 1 lb ground breakfast sausage, ground beef/chicken/pork, or protein of choice (optional)

• 1 can of white beans (optional)

• 1 cup chicken bone broth

• A splash of heavy cream

HOW:

1. Preheat oven to 400*

2. Peal, chop, and roast the vegetables and garlic at for about 40 minutes or until the squash and carrots are fork tender

3. While the veggies roast, cook the protein

4. Blend the roasted veggies all together in a blender with the broth and cream

5. Add the soup and rinsed beans to the protein and season with additional salt and pepper to taste

6. Top with fresh parsley and enjoy!