Butternut Squash Soup

Preheat oven to 400 degrees and place squash flesh side up on a parchment lined baking sheet. Sprinkle with salt, pepper, nutmeg, cinnamon, allspice, and cardamom. Roast at 400 degrees for 1 hour or until squash is tender inside. Set aside to cool at least 30 minutes or until you can handle.

In a stockpot, melt coconut oil over medium high heat. Add scallions and a pinch of salt, stir 5 minutes or until translucent.

Add carrots, celery, and place lid over pot. Sauté 5 minutes, stirring occasionally, until vegetables are very bright.

Stir in squash and add stock JUST to cover. Place lid on pan, bring to a boil, reduce to a simmer, simmer 20 minutes or until carrots and celery are tender.

Bland with an immersion blender, balance with acid and salt.