This soup is seriously amazing goodness packed with a ton of vitamins and a complexity of flavors making it a total keeper. Plus, it's easy to make :)
Yields 8 cups
Ingredients:
3/4 of a Large roasted butternut squash :: cubed :: cut in half, lather in olive oil, add 1 inch filtered water to glass pan and bake at 400 for 1 hour or until tender
2 tablespoons coconut oil
2 inch fresh Ginger, peeled & chopped
½ cup walnuts, toasted
2 golden delicious apples, cut & roasted
1 yellow onion, sautéed
1 carrot, sliced & cooked
2 cups Coconut milk: (how to make your own)
2 cups vegetable broth
2 tablespoons coconut palm sugar
1 teaspoon nutmeg
Salt and pepper to taste
Directions:
1. Roast butternut squash
2. Add coconut oil to heated skillet with onion, apple, walnuts, carrot and saute until cooked
3. Add ginger + veg broth + butternut squash + nutmeg + sugar and simmer 5-10 minutes
4. Put coconut milk + mixture into blender or food processor and combine until pureed
5. Serve & enjoy! There are so many robust flavors that this is a truly complex tasting soup that is warming, satisfying, and packed with vitamins!
