4 Cups of Butternut Squash
¼ Tsp Black Pepper
1 tsp Fennel Seeds
2 cloves of Garlic
2 Tbsp of Ghee or coconut oil or Olive oil
½ inch of fresh Ginger
¼ Tsp of Mineral Salt
4 Cups of water
½ cup of Yellow Onion
Roast the butternut squash in the the oven at 350 degrees for 30 minutes. Remove and let cool. The skin will peel off easily with a potato peeler after roasting. When it cools, chop the butternut squash into 1 inch cubes. Heat 2 tablespoons of ghee ( or Coconut oil or Olive oil) in a large stock pot. Add diced onions and saute.
Chop ginger and garlic, and toss them in the pot when your onions begin to brown.
Add salt, pepper and fennel seeds. Continue frying another thirty seconds, taking care not to burn the garlic.
Now, add the butternut squash cubes, and 4 cups of water. Bring to a boil. Reduce the heat to a simmer. Cook for about 20 minutes. Then mash with a potato masher, or puree in a blender.
Squeeze the juice of half a lime into the finished soup. Serve hot with a hearty hunk of bread.