Roasted Butternut Squash Soup Recipe – BrothMasters

Ingredients

• 2½ cups Broth Masters bone broth
• 4 pounds whole butternut squash (about 2 medium), halved lengthwise and seeds removed
• 2 tablespoons unsalted butter (¼ stick)
• 2 tablespoons cury
• 1 medium Granny Smith apple (about 8 ounces) chopped
• ½ medium yellow onion chopped
• 2 cups water
• 1½ teaspoons kosher salt, (optional)
• ¼ teaspoon freshly ground black pepper, plus more as needed or cayenne pepper to taste
• 1 can organic coconut milk (optional)