Savory Roasted Carrot and Butternut Squash Soup

Preheat oven to 375 degrees Fahrenheit.

Toss carrots and butternut squash in bowl with avocado oil.   Season with salt and pepper.  Spread evenly on baking sheet and roast in oven for 35 minutes.

Meanwhile, heat butter, ghee or coconut oil over medium heat in medium stock pot.  Add onion, garlic and sage.  Sauté for 3-5 minutes.  Add nutmeg and ginger.  Sauté for another 1-2 minutes.  Add broth.

Remove squash and carrots from oven when ready and add to pot.  Bring to a boil and simmer for 10-15 minutes.   Stir in cashew milk and cashew butter if using.  Continue to simmer for 3-5 minutes.  Season to taste.  Remove from heat and place all contents in blender or food processor.  Blend until smooth.

Serve with crumbled blue cheese and roasted seed of choice (pumpkin, pepita, pine nut or butternut squash.)

**Home Made Bone Broth

*To make your own homemade cashew milk and cashew butter click here