Butternut Squash Coconut Soup

PREP TIME:
10 Minutes

COOK TIME:
30 Minutes

TOTAL TIME:
40 Minutes

Author: Christi Davis
Recipe type: Gluten Free / Dairy Free / Vegan
Yield: 5-6 Servings

RECIPE VIDEO

Ingredients:

• 20 Oz. Cubed Butternut Squash
• 2 TBSP Olive Oil
• 2 Honeycrisp Apples – Peeled and Chopped
• 1 Anjou Pear – Peeled and Chopped
• 1/2 Large Red Onion – Chopped
• 24 oz. Vegetable Broth
• 2 Teaspoon Himalayan Sea Salt Plus ½ Teaspoon for Roasting Squash
• ½ Teaspoon Nutmeg
• ½ Teaspoon Ginger
• 4 TBSP Canned Organic Coconut Cream
• Optional: Pumpkin Seeds & Fresh Basil for Garnish

Instructions:

1. Preheat oven to 425 Degrees.
2. Place butternut squash, chopped apples, pear, and onion into large mixing bowl. Add 1 TBSP olive oil and ½ Teaspoon salt. Toss with spoon until coated.
3. Spray baking sheet with olive oil, pour veggies onto sheet. Roast at 425 degrees for 20 minutes, tossing half-way through. Depending on oven – may need 5 more minutes.
4. Once fork goes through squash and fruit easily, remove from oven and set on counter.
5. In a blender, combine half veggie mixture & 8 oz. vegetable broth. Blend ‘til smooth (min. 30 seconds).
6. Another option is to pour all into a large pot and use an immersion blender.
7. Pour all blended soup mixture into large pot. Add coconut cream.
8. Add and stir in remaining sea salt (1-2 teaspoon), nutmeg and ginger.
9. Let simmer at least 10-15 minutes before serving.
10. Optional: Top Soup with 1 TBSP Organic Toasted Pumpkin Seeds. Garnish with basil.

*Try and use all organic ingredients if possible.