BUTTERNUT SQUASH SOUP

FEATURING THE OBTC THIRTEENTH WONDER SPICE
| Cook and Prep Time: 45 minutes |

Ingredients:

• 1 butternut squash, peeled and diced
• 1 onion, cut in wedges
• 4 garlic cloves, peeled
• 4 cups of chicken or vegetable broth (we love better that bullion)
• 3/4 cups unsweetened coconut milk, or cream 
• 2-3 Tbsp OBTC THIRTEENTH WONDER
• Olive oil
• Aromatics: Few sprigs of fresh rosemary, thyme, sage, or even a mix of all three
• Garnish of your choice: pepitas, pomegranate seeds, green onion, sour cream or coconut ginger cream, or fresh cilantro 

Directions:

1. Preheat the oven to 425℉.
2. Place diced butternut squash, onion, and garlic cloves on a baking sheet.
3. Generously coat with olive oil an OBTC 13TH WONDER SEASONING.
4. Place fresh herb aromatics on top and roast for 25-30 minutes, or until the squash is tender.
5. Remove from the oven. 
6. In a traditional or immersion blender, add roasted vegetables and blend. 
7. Add in chicken or vegetable broth and the coconut milk or cream.
8. Blend until smooth and pour into a large soup pot to warm.
9. Serve and garnish with your favorite add-ons.