Butternut squash ginger soup

Butternut squash contains vitamin A, potassium, calcium, and fiber. It’s also high in antioxidants. Get out these tools: large soup pot, knives, cutting board, immersion blender

2 tbsp of ghee

1 small yellow onion, chopped

2 10-oz. bags of frozen organic butternut squash or 1 entire butternut squash, baked until slightly soft and peelable. Peel and cube it

1 tsp garlic powder

½ tsp onion powder

½ tsp sage

½ tsp basil

1 tsp salt, to taste

4 cups chicken broth

½ -1c flaxmilk

1 tsp chopped ginger

In large soup pot, melt ghee and sauté onion until translucent and soft. Add butternut squash and spices, continue to sauté over medium-high heat. Add four cups chicken broth to pot and bring to a boil, allow to simmer for ten minutes so spices and flavors can blend. Remove from heat and, using an immersion blender, blend until smooth. Add flaxmilk to the consistency you desire, then return to low heat and stir until heated through.