Pumpkin Butternut Squash Soup


3 cups bone broth (see website for recipe)
2 cups pumpkin (roasted)
2 cups butternut squash (roasted)
1 white onion (roasted)
3 garlic cloves (roasted)
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon ground all spice
1 tablespon organic olive oil
1 teaspoon dry parsley
1/2 cup whipping cream or half & half cream
Sea salt and ground pepper to taste

1. Slice pie pumpkin in quarters. Remove seeds, and set them aside for later.
2. Sprinkle organic olive oil on pumpkin and place face down. Do the same for the butternut squash
3. Peel onion, and garlic. Slice onion in half and place into parchment paper along with the garlic cloves. Drizzle with olive oil.
4. Place pumpkin, butternut squash, onion and garlic into the oven at 375 for 45-60 mins. or until soft.
5. Place bone broth into large pot.
6. Remove vegetables from the oven. Puree the pumpkin, butternut squash, onion, garlic and bone broth in a blender in batches until mixture is smooth. Add nutmeg, cinnamon and all spice.
7. Return the puree to the pot. Add room temperature whipping cream or half & half cream
8. Warm up the soup. Ladle the soup into

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