Ingredients:
2.5 lbs butternut squash, cubed
12 oz Sara's bone broth
1 tsp salt (I use Redmond Real Salt- if using a different brand start with 1/2 tsp and adjust as needed)
3 oz heavy cream (I freeze cream in ice cube trays)
Directions:
Steam squash for about 15 minutes or until fork tender
2. Add cream and bone broth and blend with an immersion blender until smooth (can also use a blender or food processor
3. Add salt and simmer on low for 30 minutes, stirring regularly. Taste and add more salt if needed. Refrigerate for up to 5 days or freeze for up to 3 months
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