Creamy Ginger Squash Soup

6 servings

1 small onion, chopped
1 tbsp butter
1 lb butternut squash, cubed and seeded
2 cups Bon Sip Sipping Vegan Mushroom Turmeric Broth
1 tbsp fresh ginger, chopped
1 cup half and half (for a thinner soup you may use milk)
salt and pepper to taste

In a 3-quart saucepan, cook onions in butter for 3-5 minutes, until onions are translucent. Add squash, Bon Sip Sipping Chicken Bone Broth and ginger. Cook over medium heat for 15 minutes, or until squash is tender. Transfer saucepan ingredients to a food processor or Vitamix and blend until pureed. Transfer back to saucepan and stir in half and half. Gently heat to a simmer - do not allow to come to a rolling boil.
A sprinkle of paprika, teaspoon of cream and rosemary to garnish

*variations/substitutions
Avocado
Hemp Seeds
Almond Milk
Mct Oil
Coconut Oil