Autumn Squash Soup

This warm autumn soup is great for cold nights. Top it with pumpkin seeds to add that perfect crunch

SUPPLIES YOU'LL NEED:

• Stainless Steel Stock Pot

• Glass Cutting Board

• Large Stainless Knife

• Stainless Steel Measuring Cups

• Stainless Steel Measuring Spoons

• Glass Measuring Cup

• Food Processor

• Stainless Steel Vegetable Peeler

• Stainless Garlic Mincer

• Silicone Spatula

INGREDIENTS

• 1 tbsp Extra Virgin Cold Pressed Olive Oil

• 1 small Yellow "Organic" Onion diced, about 3/4 cup

• 2 Cloves Organic Garlic Minced

• 6 cups Chopped Organic Butternut Squash

• 3 small Organic Carrots chopped, about 1 cup

• 4 cups Organic Vegetable broth or Organic Chicken Broth

• 2 cups Fresh juiced from 2 green Organic Apples Do not use bottled apple juice or apple cider or apple cider vinegar

• 1/2 tsp Organic Curry Powder

• 1/4 tsp Organic Cinnamon or ground organic cinnamon sticks

• 1 dash Organic Nutmeg

• 1/2 cup Organic Pumpkin Puree. Fresh Pumpkins are best.

• 2 tbsp Grass Fed Butter or Ghee

• 1 tsp Celtic Sea Salt OR Pink Himalayan Salt to taste

• 1/8 cup Raw Unfiltered Honey Do not use pasteurized or regular honey

• 1 can (GuarGum-free) Organic Coconut Milk with full fat

• 1/2 cup Pumpkin Seeds for Garnish

INSTRUCTIONS

• PREP: Juice the two green apples, Peel and dice your butternut squash, carrots and onions. If using fresh pumpkin, you'll need to allow extra prep time to cut, peel and de-seed the pumpkin.

• In a large Stainless Steel pot, heat oil over medium-high heat. Add minced garlic and onions and saute until translucent, stirring frequently.

• Add squash, carrots, vegetable or chicken broth, juiced apples and spices.

• Bring to a boil, reduce to simmer and simmer for 10-15 minutes or until squash and carrots are soft.

• Remove from heat and add pumpkin puree, salt, honey and coconut milk and butter. Puree with a hand (stick) blender or in batches in a food processor. Blend until very smooth.

SERVINGS

About 8

Leave your comments!!