Butternut Squash Soup Recipe

Ingredients:

• 2 tablespoons coconut oil or ghee
• 1 large onion, halved and sliced
• 1 leek, chopped
• 2 cloves garlic
• 1 Marigold Organic Swiss Bouillon cube (optional)
• 7 cups filtered water
• 1 butternut squash, peeled, cubed
• ⅛ teaspoon allspice
• ⅛teaspoon nutmeg
• ⅛teaspoon ginger
• Cayenne pepper, pinch
• ½teaspoon Celtic sea salt
• Herbamare to taste
• 3 tablespoons fresh dill, chopped as a garnish

1. Heat coconut oil or ghee in a stockpot. Sauté onions until translucent. Add vegetable bouillon cube and water. Simmer for 10 minutes on medium-low heat.
2. Add leek, squash, spices, and sea salt. Continue to cook until squash is tender.
3. Purée using a blender or an immersion blender and adjust seasonings. Add Herbamare to taste.
4. Serve hot or cold, garnished with freshly chopped dill.