Project Description

Ingredients

  • 1 medium butternut squash – peeled, seeded and cut into 1 inch pieces
  • 2 medium organic apples of your choice
  • ½ tsp sea salt
  • 2 Tbsp extra virgin olive oil
  • ½ tsp ground black pepper
  • 1 Tbsp coconut oil (or butter)
  • 1 medium onion, diced
  • 4 cups vegetable broth (or chicken broth)
  • Garnish – raw diced apple and/or hemp seeds

Instructions

  1. Pre heat oven to 400F and line a baking sheet with foil (or preferable use a greased ceramic baking pan).
  2. Place squash and apple chunks on the pan and drizzle with olive oil, salt and pepper. Roast in oven for 20-25 minutes.
  3. In a large soup pot, heat coconut oil over medium heat then add diced onion. Sauté until onion is very tender, about 5 minutes.
  4. Add broth and roasted squash/apple mixture to the pot and simmer for 5 minutes. Reduce heat and blend soup with an emersion blender until soup is the texture you like. You could also puree the soup in batches in a blender – careful with hot liquids!
  5. Taste to check seasoning and adjust to your liking. Garnish and serve.
  6. You can use any kind of squash if you cannot find butternut.
Morbi vitae purus dictum, ultrices tellus in, gravida lectus.