Citrus Butternut Squash Soup

Serves 6-8

Ingredients:

1 large butternut squash, halved vertically with seeds removed

2 tablespoons Stella's Table Citrus Sea Salt

1/2 cup chopped shallot

Instructions:

Sprinkle each half of the butternut squash with the Citrus Sea Salt and Pepper Essential Blend and bake at 425-degrees face down on a cookie sheet lined with parchment paper. Bake until a fork goes through the skin easily.

In a soup pot, warm the olive oil and add the chopped shallot and 1 teaspoon of salt. Cook, stirring until the shallot has softened and is starting to turn golden on the edges, about 3-4 minutes.

Add the garlic and cook until fragrant, about 1 minute. 

Scoop the butternut squash and add to pot and then add maple syrup and broth.

Using an immersion blend, combine until smooth. 

Heat and serve.