Butternut Squash Soup
Cook Time: 50min Serves: 4-5 people
- 1 medium butternut squash chopped (or one bag frozen)
- 2 carrots chopped
- 1 granny smith apple chopped
- 1 red onion chopped
- 3 garlic cloves
- 2 cups of veggie broth
- 1 can coconut cream
- 1 fresh sprig of sage
- 1 tsp cinnamon
- 1 tsp nutmeg
- A dash of cayenne
- Himalayan salt and pepper
Preheat your oven to 400F. While it warms chop and prep your ingredients.
Roast the chopped butternut squash in the oven for 25-30min in oil until soft. Test with a fork.
Add to a pot along with all the remaining ingredients minus the coconut cream. Bring to a boil then reduce to medium to low heat and cover for 25 min.
After 25 min remove the lid and remove the sage leaves. Stir in the can of coconut cream.
Add to a blender in small batches and blend.
Note: If you want to speed up the soup process feel free to use frozen chopped butternut squash. You save time from not having to chop it up and you can add it straight to the pot instead of roasting in the oven first.
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