Savory Winter Squash Soup

• 2 tbsp. grass-fed butter
• 1 onion, peeled and chopped into chunks
• 5 cups chicken stock (can use turkey or duck stock, or water)
• 1 large butternut squash, peeled and seeded
• 2 bay leaves
• 1 pinch dried savory (can use thyme)
• 1-2 tsp. sea salt
• 2 tbsp. dry-roasted pumpkin seeds

In a soup pot, saute onion until wilted. Add chicken stock, squash, bay leaves, savory and sea salt.  Bring to a boil. Cover and cook on medium heat 15-20 minutes.  Remove the bay leaves and discard. With a slotted spoon, take the squash and onion and puree in a food processor or blender, then add back to soup.  Garnish individual bowls with toasted pumpkin seeds.