Basic Butternut Squash Soup

 Roast on a cookie sheet at 375 degrees the following:

• Butternut squash
• wash the outside 
• with a sharp knife carefully cut off the stem
• cut the squash in half top to bottom
• remove all the seeds
• cut in 2-3" pieces & place on cookie sheet
• Large onion
• cut into chunks & place on cookie sheet
• 2 garlic cloves peeled & place on cookie sheet

Drizzle a couple T of EVOO or fave oil over the veggies as well as salt & pepper.  Roast until squash and onion are fork tender---about 40 min.

Cool until squash can be easily removed from the skin.  Place the squash meat, onion and garlic in a blender.  Add the following:

• Can of Organic Full Fat Coconut Cream
• 1/2 c or more if needed of chicken bone broth or low sodium vegetable broth to desired consistency
• 1/2-1 tsp sage
• Heavy sprinkle of cayenne pepper
• Salt and pepper to taste (s & p don't count in Lucky 7)

Puree and taste....add more of anything desired from above.  Reheat gently on the stove on low heat.

LUCKY 7 add-on option:  serve with sprouted pumpkin seeds, dollop of homemade cashew sour cream (on blog), chopped fresh sage, or sprinkle of cinnamon or little nutmeg

7 & done!  Enjoy!!

Char created this one lazy Sunday afternoon