Butternut Squash Soup

Ingredients

2 Tbsp pastured butter

2 small onions, chopped (or 1 medium, chopped)

2 celery stalks, chopped

1 butternut squash, chopped and seeds removed (save seeds for roasting--yum!)

4 garlic cloves, minced

2 large russet potatoes, chopped (do not peel--those skins have vitamins!!)

1 fresh sprig of thyme, finely chopped

6 cups homemade chicken stock (I used 16 homemade stock cubes plus water)

2 tsp coarse sea salt (add salt to taste if using a more fine salt)

freshly ground black pepper to taste

3/4 cup pastured milk

(optional)

black sesame seeds

raw pumpkin seeds

Directions

Melt butter over medium heat in a stockpot.  Add onion and saute until translucent.  Add stock to pot along with your chopped squash, potatoes, celery, garlic, and thyme.  Bring to a boil over medium high heat and then reduce to medium and simmer, covered for approximately 20 minutes or until squash and potato chunks are fork tender.

Once squash and potato chunks are tender, add soup in increments to a blender and puree.  It is helpful to have an extra bowl on hand to transfer your pureed soup into.  Once all of the soup has been pureed and is smooth, add it back to your stockpot.  Add salt, freshly ground pepper, and milk and stir for a couple of minutes to fully incorporate and to let the salt dissolve.

Garnish with black sesame seeds, raw pumpkin seeds, and a thyme sprig.