Soups are one of my favorite things to have. Butternut squash soup has so many different variations. Here is one of them!

Ingredients:
2 Tbsp melted coconut oil
1 Medium Butternut Squash
3 Pears
6 garlic cloves
1 tsp sea salt
1/2 tsp pepper

2 Tbsp coconut manna or unsalted butter
1 onion
1 bay leaf
1 rosemary sprig
1/2 tsp poultry seasoning
1/2 tsp pumpkin pie spice
1 tsp fresh ginger
6 cups chicken stock
1 cup coconut milk
2 tsp sea salt
1 Tbsp fresh lime juice

Directions:
Preheat oven to 450.
On a baking sheet lined with foil and sprayed with oil, place sliced squash and pears in one layer. Put the whole garlic cloves on. Brush with melted coconut oil, season with salt and pepper. Roast until tender, about 25 min.

Meanwhile, heat butter in pot. Add onion, bay leaf, rosemary sprig and spices. Cook for 5 min. Add ginger and roasted butternut squash, pear and garlic mixture, breaking it up. Add stock and bring to boil. Turn heat down and simmer for 10-15 min.

Remove bay leaf and rosemary sprig. Purée with hand blender until smooth. Add coconut milk, salt and lime juice. Cook for a couple more minutes.

Enjoy!