Butternut Pear Bisque
2 TBSP coconut oil
1 C yellow onion, chopped
4 C butternut squash, peeled and cubed
2 C pears, cubed
2 cloves garlic, minced
2 servings of Osteobroth, prepared
2 tsp allspice
sea salt & pepper to taste
In medium pot melt coconut oil on medium-low heat. Add onions and garlic and a sprinkle of salt; cook and stir for approx 5 min. Add butternut squash and pears. Cook and stir for 5 minutes.
Prepare 2 servings of Osteobroth (4 TBSP Osteobroth and 2 C of water). Pour into pot; bring to a boil; reduce heat. Simmer, covered for 20 min or until tender. Using an immersion blender, blend until smooth. Add allspice and salt and pepper to taste.
To serve, add coconut cream and a sprinkle of cinnamon.