salt, garlic powder, and rosemary to sprinkle over roasted vegetables
Optional garnish:
Bacon
Scallions
Coconut Cream (drizzle)
Instructions
Preheat oven to 400°
Slice, peel and cube butternut squash into inch-sized pieces
Peal parsnips and dice into inch-sized pieces
Coat squash and parsnips with olive oil and sprinkle with salt, garlic powder, and rosemary
Bake for 25 minutes or until tender
Add bone broth, onion, garlic clove, turmeric, and sea salt to a blender. Add squash and parsnips after roasted and blend until smooth. If you use a Vitamix or Blendtec, you can use the “soup” setting to heat it as it blends, otherwise transfer to a pot and heat until hot and ready to eat.
Garnish with crumbled bacon, scallions and a drizzle of coconut cream (optional.)