Butternut squash soup topped with chili infused avocado oil
Peel and cut the butternut squash into squares.
Prep time: 10 min, Total Time: 15 min
Peel and cut one stalk of celery and one carrot and chop. Sautee half onion and the celery and carrots in avocado oil. Add 4 cups of organic bone broth the butternut squash, and simmer for another 15 minutes.
Once the butternut squash is soft, add salt, pepper, cardamom and cinnamon. Blend until smooth in a blender .
Serve with chili infused avocado oil.