Roasted Butternut Squash Soup
Ingredients
- 1 medium butternut squash roasted (2 1/2 cup cubed)
- 1 granny smith apple (1 cup cubed)
- 1 small yellow onion (1 cup chopped)
- 3 - 4 cloves garlic
- 1 1/2 cup vegetable or chicken stock
- 1 cup coconut milk
- 2 tsp salt, 1 tsp black pepper (or to taste)
- 1/2 tsp nutmeg
Preparation
Preheat the oven to 375 F degrees.
Peel the butternut squash with a peeler, scoop out the seeds, and chop into cubes.
Peel the apple, remove the core, and chop into cubes.
Roast the butternut squash and apple in 2-3 tablespoons of avocado oil for 30-35 minutes or until soft enough to poke through easily with a fork.
While the butternut squash and apple are roasting, roughly chop the onion and garlic. In a pan, heat 2-3 tablespoons of avocado oil and sauté for 4-5 minutes on medium heat until slightly brown and fragrant.
Once all the ingredients are done, add them to a high-speed blender. Pour in the stock and coconut milk. Add salt, pepper, and nutmeg. Blend until smooth and silky.
Garnish with extra coconut milk, crusty bread, toasted pumpkin seeds, parsley, and cayenne pepper. Enjoy.
