Paleo Butternut Squash Soup with Toasted Seeds

Ingredients

For toasted seeds:
• Seeds of 1 butternut squash
• 1 tablespoon coconut oil
• 1 clove garlic, pressed
• 2 pinches unprocessed salt
For the soup:
• 1 small butternut squash, or 1 pound pre-cubed squash
• 1/2 sweet onion, coarsely chopped
• 1 cup Bone Broth or filtered water as needed
• 2/3 cup thick unsweetened coconut milk
• unprocessed salt & pepper to taste
• 2 tablespoons coconut oil
Garnish:
• Toasted butternut squash seeds (or packaged roasted pumpkin seeds)
• 2 tablespoons chopped cilantro

Instructions

To toast the seeds:
1. Preheat oven to 350° F. Grease a small baking dish with coconut oil. Using a spoon, remove the seeds from inside the squash cavity. Wash the seeds under the faucet and discard the largest bits of pulp. Pat them dry on a towel, and put them into the greased dish. Add crushed garlic and salt. Stir them to coat the seeds evenly. Bake for 15 minutes or until golden brown. Wow these are tasty!
For the soup:
2. In a medium saucepan place the butternut squash and onion. Add broth or water and bring to a boil. Turn the heat down to allow it to steam for 3-4 minutes or until soft. Add coconut milk, coconut oil, salt and pepper to taste.
3. Use an immersion blender until smooth and creamy. If the soup is too thick, add a bit more filtered water or broth. Ladle into serving bowls. Garnish with toasted seeds and chopped cilantro.