Time: 1 hour
Serves: 4
1 butternut squash, peeled and cubed
1 tablespoons coconut oil
3 tablespoons ghee
1 fennel bulb, diced
1 yellow onion, diced
salt and pepper to taste
4 cloves of garlic, peeled and smashed
2 cups bone broth
2 tablespoons raw cream (for a dairy free option substitute with coconut or almond milk)
2 tablespoons water
3 bay leaves
1″ fresh ginger, grated
Juice of 1 orange
thyme for garnish
Preheat oven to 425 degrees F.
Toss the squash in 1 tablespoon of coconut oil on a cookie sheet and bake for 40 minutes or until tender.
While the squash is roasting, use a large pot to sauté (over med-high heat) the onions and fennel in ghee until the onions soften and begin to brown. Add salt, pepper and garlic to the pot and cook for about 2 minutes, just long enough to release the aroma. Add broth, raw milk, water and bay leaves reduce heat to low. Grate 1″ of fresh ginger over mixture and allow to simmer until squash is done roasting.
Remove bay leaves and add the roasted squash and the juice of one orange to the pot and stir together.
Allow the soup to slightly cool and then pour it into a blender and blend until smooth. Be careful not to fill the blender to high because the steam will expand the liquid.
Once the ingredients are fully blended and your desired consistency is achieved, divide equally into four bowls and garnish with thyme.