A great summer soup!
Ingredients:
1 large bag
of frozen Butternut Squash, defrosted
2
tablespoons of extra virgin Olive Oil
½ tsp of Sea
Salt
¼ teaspoon
of ground black pepper
¼ teaspoon
of nutmeg
¼ teaspoon
of cinnamon
5 cups of
water
1 large
White Onion, finely chopped
1 tablespoon
of Garlic, minced
2 teaspoons
of dried Sage
1 teaspoon
of dried Marjoram
2 teaspoons
of Sea salt
1 cup of
Coconut cream
Directions:
Preheat the
oven to 400*F and line a baking sheet with parchment paper. Remember to never
substitute wax paper for parchment paper, they are very different and wax paper
will give your roasted veggies and fruits an odd smell.
In a large
bowl, drizzle the olive oil over the chunks of butternut squash. Sprinkle over
it the ½ teaspoon of Sea salt, and the black pepper, nutmeg, and cinnamon. Toss
the mix with your fingers, working to thoroughly coat the butternut squash
cubes.
Placed the
seasoned cubes in oven for 25 minutes, or until fork tender.
In a large
pot, bring the water, onions, garlic and all remaining spices to gentle boil.
Add in the roasted butternut squash and return to a gentle boil. You can add
one more cup of water if you think it necessary.
Use an
immersion blender or your food processor to puree the soup. Once pureed, slowly
add the coconut cream a little at a time and work it into the soup.
Makes 6
servings. Garnish with fresh Thyme leaves and stems before serving.
This recipe
is:
- Vegan
- Gluten-Free
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