Butternut Squash Soup

Ingredients:

1. 46 oz butternut squash 
2. 15 ml olive oil
3. 3/4 tsp sea salt
4. 1/4 tsp black pepper 
5. 1/2 tsp celery seed
6. 1/4 tsp sage
7. 1/2 tsp cinnamon 
8. 710 ml chicken broth or bone broth
9. 390 ml light coconut milk
10. 209 g Vidalia onion
11. 170 g carrots 
12. 1 tsp apple cider vinegar and/or lemon juice

Instructions: 

1. Cut squash in 1/2, spray with olive oil, dust with salt/pepper and roast at 450 degrees until fork tender.
2. Meanwhile chop onion and carrot 
3. Sauté onion on medium-Hugh heat until carmelized
4. Add carrot and sautée another few minutes 
5. Add spices and cook until fragrant 
6. Add everything to a large pit
7. Scoop cooked squash into pot and mix
8. Add broth and cook for 10 minutes to combine flavors and turn off heat 
9. Blend
10. Return to pot and add coconut milk. 
11. Top with pumpkin seeds and your weekly shredded chicken from your Sunday meal prep