Carrot-butternut squash cream soup

• 1 medium head onion, peeled, chopped
• 5 cup butternut squash, chopped (I didn’t have more, but you can use 2 cups)
• 3 cups carrot, chopped (if organic, it’s enough to wash, you don’t need to peel)
• ½ bunch of celery, chopped
• 3 cups bone broth (I used my frozen bone broth, like by this recipe, and this link shows how I made the broth cubes.)
• 3 cloves garlic, minced
• 2 tsp marjoram
• salt to taste
• 1-2 cups water, depending on how thick you like your cream soup

Instructions

• Put into a pot all the ingredients, except the garlic.
• Cover with a lid and cook-steam on low-medium heat (the water didn’t cover all the veg in my case)
• When all vegetables are soft, add the garlic.
• Blend everything.
• When you serve, you can top it with fresh dill, parsley, chives, or some sort of nut or seed. I used broccoli sprout and almond slices.