Roasted Butternut Squash Soup with Coconut Milk ~ Vegan

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.