Butternut Squash & Ginger Soup

Ingredients:
8 cups butternut squash (peeled, seeds removed and chopped)

1 1/2 tbsp ginger (peeled and grated)

1 tbsp curry powder

3 cups vegetable broth (we recommend using bone broth instead!)

2 tbsp apple cider vinegar

1 tsp sea salt

(Be sure to add butter, ghee, or collagen for macro balancing)

Directions:

1. Combine all ingredients into the slow cooker. Cook on high for 3 to 4 hours, or on low for 6 hours.

2. Using a handheld blender, blend the soup until smooth or until desired consistency is reached. Divide into bowls and adjust salt to taste if needed. Enjoy!