Season/Autumn
Prep time: 10 minutes
Cook time for squash: 40 minutes
This simple soup is loaded with vitamins and nutrients: with a big dose of vitamin A.
Serves 4 -6
1 butternut squash, roasted
2 tbs coconut oil
1/2 cup coconut milk, unsweetened
1 tsp turmeric, fresh grated, or powder
1 tsp ginger, grated
nutmeg, ground for garnish
1/2 tsp salt ,or to taste
1/2 lemon, juiced
1 cup vegetable stock, organic if boxed, or water
1 clove garlic, minced
1/4 cup walnuts, salted, garnish
1/2 granny smith apple, small cubes, garnish
Roast squash at 450 F. Cut in half long ways, and remove seeds. Brush with coconut oil, and drizzle salt . Place on baking sheet flesh down. Roast for 40 minutes or until tender. Can be made a day ahead.
Scoop out the flesh and place in blender or food processor. Heat stock before putting in blender. Add remainder ingredients: Minus the walnuts and apples. Blend until creamy smooth. Add more stock or water if it appears too thick. Garnish with walnuts and apples. Grate nutmeg on top.
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