Autumn Squash Soup

Instructions:

Tap a step number to check it off as you cook.

1. Slice squash in half, with shallots, loosely cover with aluminum foil and roast on 350 for 2 hours. Roast with the seeds, it keeps things moist and they're easier to scoop post-roast.

2. Once cool enough to handle, gently scoop out seeds and discard, scoop all flesh into a pot. With a scissor, snip the pointed end of shallot and squeeze cooked flesh into pot.

3. Add sage, cardamom, ginger, and cinnamon stick

4. Cover with Hearth bone broth

5. Simmer for an hour on medium low heat

6. Fish out sage and cinnamon stick

7. Use an immersion blender to blend until smooth. I like to add 2-4 tbsp of grass-fed butter

8. Top with fresh nutmeg and pumpkin seeds and enjoy!

9. Store the remainder in a glass jar - it's great for a couple of lunches or dinners!