Cabbage + Butternut Squash Soup



-4 tbsp grass-fed butter (I use Kerrygold)
-4 medium or 2 large onions, cut in half and then sliced thinly
-1/2 to 1 tsp chipotle powder, depending on how spicy you want it
-1 small head of cabbage, cut in half and sliced thin
-1 1/2 to 2 lbs butternut squash, peeled and diced
-4 cups water

1. Heat the butter in a large pot over medium-low heat and add the onions, chipotle powder and 1/2 tsp salt, and cook until the onions are soft and translucent, about 5-10 minutes.

2. Add the cabbage and 1 tsp of salt and sauté for a minute or two until it wilts slightly; then add the butternut squash and water; bring to a simmer and cook for about 10 to 15 minutes, or until the butternut squash is tender.

3. Let the soup sit for at least 15 minutes to allow the flavors to deepen.