Roasting Squash

• Preheat your oven to 400F.
• Carefully slice your squash in half using a sharp knife and remove seeds using a spoon. Drizzle the flesh of the squash with 2 TBSP olive oil and sprinkle with sea salt.
• Place squash cut-side-down onto baking sheet and roast 40-50 minutes or until  you can easily pierce the squash skin with a fork.
• Remove from oven and allow to cool before scooping flesh out from skins.

Soup

• In a large stockpot, heat remaining 2 TBSP olive oil on medium heat.
• Add sliced onion and garlic, grated ginger and thyme and sauté 5 minutes, stirring frequently, until onions begin to turn translucent.
• Add 3 cups roasted squash to your pot and cook 4-5 minutes, stirring frequently.
• Add bone broth and coconut milk along with sea salt and bring to a simmer for approximately 5 minutes.
• Remove from heat and allow to cool slightly before using an immersion blender or transferring to a high powered blender to puree until smooth.
• Adjust salt according to taste.

Optional Garnish

• Slice portobello into thick slices and drizzle with coconut aminos.
• In a small skillet, heat olive oil over medium heat and add seasoned portobello slices. Cook 5-6 minutes flipping halfway through until tender and browned on each side. Sprinkle with sea salt if desired.
• Garnish soup with sliced portobellos and a drizzle of coconut milk, if desired.