Butternut Squash-Roasted Garlic-Leek Soup


15 garlic cloves
2 leeks chopped
1 large butternut squash
5 cups bone broth (see recipe on website)
Salt & ground pepper, 2 tablespoons olive oil
2 tablespoons parsley for garnish


  1. Preheat oven to 375F. Cut squash in half, remove seeds and peel. Cut into slices.
  2. In a large bowl toss garlic cloves and squash in 2 tablespoons of oil. Place in pan and roast for 60 mins. or until soft. Remove from oven and set aside.
  3. Add leeks to frying pan and saute for 10 mins. or until soft.
  4. In blender or food processor combine leek, garlic & squash with 2 cups of broth. Puree until smooth.
  5. Transfer puree to large pot, add remaining broth, salt & pepper.
  6. Ladle soup into bowls & garnish with parsley.

Bone Broth-Rosol

Smell, taste, enjoy. Be mindful of the food you eat.