What is better on a cold, snowy day than a warm bowl of soup? Maybe curling up with a good book by the fire, but that’s about it! This rich and flavourful soup is filled with antioxidants, which help to protect your cells from damage due to environmental, emotional, and physical stress, as well as aging. Butternut squash is an excellent source of beta-carotene, which is converted into vitamin A in the body. It is not only an anti-oxidant, but it is also beneficial for boosting the immune system. Since vitamin A is a fat soluble vitamin, it is important to keep some fat in the recipe. If you are vegan, or going dairy free, replace the grass-fed butter with coconut oil or olive oil. Try this soup with a side of protein, or with some lentils added to it for lunch, or in place of a salad at your holiday meal. Enjoy!

Roasted Squash Soup

Ingredients
2 Tbsp Grass Fed Organic Butter (can substitute coconut oil)
1 small onion, chopped
2 carrots, sliced
2 ribs celery, sliced
1 clove garlic, minced
1/2 tsp turmeric
1 tsp garam masala
1 tsp Himalayan pink salt
Pepper to taste
2 1/2 cups roasted squash (butternut or acorn varieties work well)
4 cups or so of water, veggie, or chicken broth

Directions
Heat large stock pot over medium heat.
Add butter, once melted add in onion, stir frequently until onions are translucent.
Add carrots and celery, cook until veggies have softened.
Add garlic, turmeric, and garam masala and stir for another 2 minutes.
Add squash, and water. Bring to a boil and then turn the heat down and simmer until all veggies are tender.
Remove from heat, blend until smooth, and enjoy!

Optional add ins:
Add some protein: A cup of soaked red lentils
Add a creamy texture: A cup of soaked raw cashews, blended
Add a little crunch: Top with kale chips